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Seared Scallops with Meyer Lemon Relish & Potato Parsnip Cakes

From Our Kitchen


1 lb. scallops
2 Meyer lemons cut into 12 wedges, seeds and membrane discarded thinly sliced
½ bulb fennel, diced
2 Tbsp. shallot, diced
1 Tbsp. parsley
⅓ cup extra virgin olive oil
1 medium yukon gold potatoes, peeled, grated and squeezed dry
1 medium parsnips, peeled and grated
1 tsp. Herbs de Provence
¼ tsp. baking powder
olive oil
salt & pepper


Mix together lemons, fennel, shallots, parsley, extra virgin olive oil, and salt and pepper to taste. Set aside.

Mix together potatoes, parsnips, herbs, baking powder, salt and pepper to taste. Heat 2 Tbsp. olive oil in a nonstick pan over medium heat. Add small spoonfuls of potato mixture into pan and flatten out. Brown on each side about 3-5 minutes. Set aside and keep warm.

Heat 2 Tbsp. in another sauté pan over medium high heat. Sprinkle scallops with salt and pepper. Place in saute pan and brown on each side about 4-5 minutes. Place potato parsnip cakes on plate, place scallop on top and spoon lemon relish on top.

Serves 4-5