Pan-Seared Scallops with Creamy Parsnip & Celeriac Mash
An elegant and nutrient-dense meal perfect for the Autoimmune Protocol. Tender scallops are seared to perfection and served atop a velvety, dairy-free mash of parsnip and celeriac, accompanied by garlicky sautéed kale. This dish is flavourful and healing.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
845 calories
$8 per serving
$35 min
2 servings
autoimmune-protocol, any cuisine
Ingredients
- 300g large sea scallops, patted dry
- 250g celeriac, peeled and cubed
- 250g parsnips, peeled and cubed
- 100g kale, stems removed and chopped
- 2 cloves garlic, minced
- 45ml extra virgin olive oil, divided
- 2 sprigs fresh thyme
- 1/2 lemon, for juice
- Sea salt, to taste
Instructions
- 1.Place the cubed celeriac and parsnips in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- 2.While the root vegetables cook, heat 15ml of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, then add the chopped kale. Cook for 5-7 minutes until wilted and tender. Season with salt and set aside.
- 3.Drain the cooked celeriac and parsnips well. Return them to the pot and mash with 15ml of olive oil and a pinch of salt until smooth and creamy. Cover to keep warm.
- 4.Heat the remaining 15ml of olive oil in the skillet over medium-high heat. Season the dry scallops with sea salt. Carefully place them in the hot pan in a single layer, not overcrowding.
- 5.Sear the scallops for 1.5-2 minutes per side, without moving them, until a deep golden-brown crust forms. Add the thyme sprigs to the pan during the last minute of cooking for aroma.
- 6.To serve, spoon the parsnip and celeriac mash onto two plates. Top with the sautéed kale, arrange the seared scallops, and finish with a fresh squeeze of lemon juice over the top.
Nutrition Information
33g
fat
86g
carbs
20g
fiber
61g
protein
Why this recipe
This AIP-compliant recipe is rich in anti-inflammatory omega-3s from scallops and high in fiber from root vegetables, supporting gut health. It's a balanced, grain-free, and dairy-free meal packed with vitamins and minerals for optimal wellness.