Seared Scallops with Kohlrabi and Mâche Purée

These panseared scallops are simple, easy, and just so quick and flavorful. Make sure to thoroughly dry the scallops. This step is crucial for creating a crust and so the scallops don’t steam from their own moisture. You want to keep an eye on them the entire time while they are cooking. You can easily overcook and make them hard and chewy. The best pan for searing scallops is a well-seasoned cast-iron skillet, but you can use non-stick skillet too, just make sure it can stand high heat as you don't want to cook scallops at low heat or they will become rubber before even developing a beautiful caramelized crust.

Kohlrabi and Mâche Purée	Scallops
400 g Kohlrabi, peeled and roughly chopped 2 Garlic cloves 100 g Mâche 1 tbsp Extra virgin olive oil 1 tbsp White wine vinegar 1/2 tsp Sea salt Freshly milled pepper	400 g / 22 Scallops, thawed overnight in the fridge if using frozen Salt and pepper Smoked paparia 2 tbsp Ghee Fresh dill, to garnish Pink peppercorns, to garnish (optional)

Peel and roughly chop kohlrabi into large chunks. Add kohlrabi chunks and garlic cloves to a large saucepan with a steamer insert and steam until fork tender, 12-15 minutes.
Transfer steamed kohlrabi and garlic to your blender along with mâche, olive oil, white wine vinegar, pepper and sea salt. Blend on high until as smooth or chunky as you prefer. Taste and season. Transfer to serving bowl.
Rinse scallops and pat them dry with paper towels. Season both sides with salt, pepper and smoked paprika.
Heat the ghee in a cast-iron skillet over high heat, making sure the ghee gets very hot. Carefully add the scallops to the pan, flat side down. Sear for 2-3 minutes. Once the bottom layer forms a caramelized crust, flip the scallops and cook for 1-2 minutes until the other side forms a browned crust as well.
Spoon the prepared green purée onto a serving dish, top with seared scallops and garnish with chopped dill and pink peppercorn if using.

17 comments:

Tom 14/12/24 12:21: ...I love scallops, but rarely have them.
eileeninmd 14/12/24 13:02: Hubby and I love scallops, your recipe looks delicious.
Thanks for sharing. Have a wonderful weekend.
DEZMOND 14/12/24 13:20: Beautiful colour combination between the greens and the golds.
Lola Martínez 14/12/24 14:18: Muy buena receta, vistosa y sabrosa.
My name is Erika. 14/12/24 14:41: I love scallops. These look fabulous Angie.
ashok 14/12/24 14:45: Love the colors
Anonymous 14/12/24 15:55: Love scallops and just had some last week on a bed of pureed peas. Your kohlrabi and mâche puree sounds like a winning combination. Karen (Back Road Journal)
Christine 14/12/24 16:00: You had me at scallops
Federica Simoni 14/12/24 16:19: adoro le capesante!!!
JoAnna 14/12/24 16:47: This green sauce looks amazing, I have to make it. Have a great weekend Angie!
Granny Sue 14/12/24 16:58: Mmmmmm! But hubby is allergic, so can't make those.
Bill 14/12/24 20:09: I love scallops.
David 14/12/24 20:43: Hi Angie, I never heard of mache before...not something one would find in a supermarket in the USA... Love scallops and these look terrific. Quite an attractive presentation too! We've only had scallops at home once in the last 15 years...don't really know why as we both like them.

A little while ago you had asked me why my better half loves shopping in kitchen stores when she doesn't cook that much. She does cook but much of it is from tried and true recipes or else simply prepared items. She likes having kitchen gadgets for the same reason I collect stamps. She likes having them... After all, you are yourself a question mark. Great and complex recipes about food you generally don't eat. Whatever makes us happy... Take Care, Big Daddy Dave
roentare 14/12/24 21:55: Exquisite scallops cooked to perfection
Citu 14/12/24 23:35: Gracias por la receta. Te mando un beso.
Brian's Home Blog 15/12/24 00:54: Oh yum, I haven't had scallops in a long time. I love those things!
Balvinder 15/12/24 03:40: My husband would love these.