Scallops & Mustard Maple Root Vegetables

Scallops & Mustard Maple Root Vegetables

 

 

This Thanksgiving, elevate your feast with a dish that combines sophistication and seasonal flavors. At Wild for Salmon, we know that seafood can be the unexpected star of your holiday table, and our wild-caught scallops are the perfect choice. With their sweet, delicate flavor and caramelized golden crust, these scallops pair beautifully with roasted root vegetables coated in a tangy mustard-maple glaze. Together, they create a harmonious balance of richness and freshness that will impress every guest. Whether you’re hosting a small gathering or a full Thanksgiving spread, this recipe offers a unique, memorable way to celebrate the holiday. Let’s dive into this wild-inspired creation!

 

[[ recipeID=recipe-1110fq0c18, title=Seared Scallops with Mustard Maple Glazed Root Vegetables ]]

AUTHOR PROFILE

Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

 

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Seared Scallops with Mustard Maple Glazed Root Vegetables

With their sweet, delicate flavor and caramelized golden crust, these scallops pair beautifully with roasted root vegetables coated in a tangy mustard-maple glaze.

  • Prep Time: 0 mins

Ingredients

Instructions

Ingredients

Seared Scallops

Mustard Maple Glazed Root Vegetables

  • Beets
  • Brussel Sprouts
  • Rutabaga
  • Carrots
  • ¼ cup whole grain mustard
  • ¼ cup real maple syrup
  • Salt & pepper
  • Olive oil

Instructions

Seared Scallops

  1. Dry overnight on a wire rack or dry really well day of by gently pressing down with a towel (this step is important to brown the scallop, moisture will prevent the scallop from browning)
  2. Salt and pepper the scallops
  3. Add avocado oil and get the pan hot
  4. Gently place the scallops in the pan, giving them a little press to adhere to the bottom of the hot skillet  - DO NOT OVERCROWD THE PAN - if the pan is overcrowded there will be too much moisture coming from the scallops will prevent the good golden brown crust
  5. Sear on one side for 3-5  minutes, do not touch them during this time (the scallop will caramelize creating a brown crust, that is when it is time to remove the pan)

Mustard Maple Glazed Root Vegetables

  1. Preheat the oven to 425
  2. Mix the maple syrup and mustard
  3. Clean, peel, and small dice all the vegetables
  4. Place vegetables in a bowl and coat the veggies with olive oil and sprinkle with salt and pepper.
  5. Mix in the maple syrup and mustard with the vegetables
  6. Place seasoned root vegetables on sheet tray
  7. Bake at 425 for 25 minutes or until they start to caramelize
  8. Garnish with dill, thyme, and mustard seeds
  9. Serve scallops seared side up with root vegetables

Nutrition Facts

Serving Size:

Serving Per Recipe:

Amount Per Serving
Calories
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Trans Fat g
Sodium mg 0%
Total Carbohydrate g 0%
Dietary Fiber g 0%
Sugars g
Protein g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: