Coriander Coated Scallops over a Bed a Rutabaga Puree


The grocery store is my hunting ground. I am always on a prowl for new items, new food to prepare. As I was picking up some fresh ginger root, I could not help but noticing those circular roots next to to the ginger. One of them was named Rutabaga. I had never tried it, nor did I know how to cook it. I really thought it would be a mild vegetable that i could use for a side for my scallops. Well be warned, this vegetable is very strong in taste. This time I serve it pureed under my scallops, but next time I may add a few carrots or potatoes to make this root not so strong in taste.

Ingredients for 2: 1 rutabaga root, coriander ground, 3-4 scallops per person, salt, pepper, 1 cup of light chicken broth, 1/2 tsp of butter.

Peel and dice the rutabaga, place the rutabaga in the round mold. Place the octogonal silpat on top of the round mold and microwave it for 8 minutes. With a potato masher, puree the rutabag. Add 1 cup of chicken broth, 1/2 tsp of ground coriander and stir well. Add salt and pepper if you deem necessary. Set aside.

Meanwhile dry the scallops with a paper towel, sprinkle some coriander powder in a plate and coat all the scallops with the ground coriander on both sides. In a small saute pan, melt the 1/2 tsp of butter and let it sizzle. When the butter is turning golden, add the scallops and saute them for a minute on each side. Sprinkle salt and pepper. Remove the scallops from the pan, and deglaze the pan with the rest of the broth. Add a few drops of maggi (2-3) ( it is a very condensed bouillon that is similar to soy sauce) Bring the broth to boil.

To serve spoon the rutabaga on each plate, and place the scallops on top of the puree and drizzle the “sauce” over the scallops. Serve warm.

Bon Appetit and Happy Cooking!!!