Seared Diver Scallop, Salsify And Beluga Lentils Recipe

Dry the scallops

Pat the diver scallops very dry with paper towels. Remove and discard the small side muscle if present. Allow scallops to sit uncovered on a plate in the refrigerator for 15–20 minutes to further dry for better searing (optional).

Season and dust

Season both sides of the scallops with kosher salt and black pepper. If using, lightly dust both sides with the flour and shake off excess—this encourages a golden crust but is optional.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (a drop of water should skitter). Add neutral oil and swirl. Place scallops in the pan spaced apart and do not move them. Sear 1st side 1.5–2 minutes until deeply golden. Flip and add 2 tablespoons butter and thyme sprigs. Tilt pan and spoon melted butter over scallops (baste) for an additional 45–75 seconds until opaque in center and a crust has formed. Total cook time will be ~3–3.5 minutes depending on scallop size. Remove to a warm plate and rest briefly.

Finish

Squeeze a little lemon over the scallops before plating and sprinkle with a pinch of sea salt flakes. Keep warm while plating lentils and salsify.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely diced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add minced garlic and sauté 30 seconds until fragrant.

Cook lentils

Add the rinsed beluga lentils, bay leaf, and 3 cups stock to the saucepan. Bring to a gentle simmer, then reduce heat to low and partially cover. Cook 20–25 minutes until lentils are tender but still hold their shape (check at 18 minutes). Stir occasionally and add small amounts of extra stock or water if necessary.

Finish lentils

When lentils are tender, remove and discard the bay leaf. Stir in 1 tablespoon butter, 1 teaspoon sherry or red wine vinegar, chopped parsley, salt, and pepper. Taste and adjust seasoning. Keep warm until plating.

Prepare salsify

Immediately after peeling, place salsify in a bowl of acidulated water (water with a squeeze of lemon) to prevent browning. Reserve about 4–5 ounces for thin braised slices and the remainder for the purée.

Cook for purée

Cut salsify for the purée into 1-inch pieces. Place in a small saucepan and add just enough milk to cover the pieces (about 1/2 cup). Bring to a gentle simmer, reduce heat to low, cover, and cook 12–15 minutes until very tender when pierced with a knife.

Blend purée

Drain (reserve some cooking liquid). Transfer cooked salsify to a blender or use an immersion blender. Add 1 tablespoon butter, 1/2 tablespoon lemon juice, salt, and white pepper. Purée until very smooth, adding a tablespoon or two of reserved cooking liquid or milk if needed to reach a silky, spreadable consistency. Keep warm.

Braise thin slices

Slice the reserved 4–5 ounces of salsify into 1/8–1/4-inch rounds. Heat a small sauté pan over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the slices in a single layer, season lightly with salt, and cook 2 minutes until lightly browned. Add 1/4 cup stock, reduce heat to medium-low, cover, and braise 4–6 minutes until tender and the liquid has reduced to a glossy glaze. Finish with a few drops of lemon juice and a pinch of lemon zest if using.

Plate a spoonful of warm beluga lentils as the base in the center of each plate.

Swipe or dollop the salsify purée beside or partially under the lentils (about 2 tablespoons purée per plate).

Arrange 3 seared scallops on top of the lentils and salsify per plate.

Tuck a few braised salsify slices around the scallops for texture and visual contrast.

Drizzle a teaspoon of extra-virgin olive oil over the dish, scatter microgreens or baby herbs, sprinkle a few sea salt flakes and a touch of fresh lemon zest over the salsify purée. Serve immediately.