Unique Clean Eats: Ranch-Seared Scallops with Roasted Carrots & Turnips

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Turnips. The forgotten vegetable. I don’t know a single person who enjoys turnips, which is a true shame because turnips can be downright delicious. Their flavor is reminiscent of potatoes, although turnips are much lower in calories and carbohydrates. This recipe roasts a medley of turnips and carrots in a garlic-parsley seasoning to be served alongside a succulent main dish— ranch-seared scallops. These scallops are seared over high heat to retain the sweet juices of the fresh jumbo scallops, with just a hint of homemade ranch mix to add a unique flavor. Try out this clean eats dinner the next time you’re in search of something a bit out of the ordinary.

Ranch-Seared Scallops
Serves 1

4 ounces jumbo scallops
1 teaspoon homemade ranch mix (I blogged about this mix previously— just follow the link for the recipe!)
1/2 teaspoon dried parsley

In a small bowl, combine the homemade ranch mix with the dried parsley. Coat the tops and bottoms of the jumbo scallops with the mixture. In a lightly oiled pan over high heat (make sure the pan is hot before you place the scallops on), sear the scallops on both sides until nicely browned— about 1-2 minutes on each side. Remove from heat as soon as the scallops are fully cooked.

Roasted Carrots and Turnips
Serves 1

1 cup carrots, peeled, cut into 2-inch strips
1 cup turnips, peeled, cut in 3/4 inch cubes
1 teaspoon extra virgin olive oil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees. Prepare the carrots and turnips. In a large bowl, coat with the olive oil, tossing to cover the vegetables completely. Next, add in the parsley, garlic powder, salt, and pepper. Again, toss to cover the vegetables completely. Arrange on a foil-lined baking sheet; bake for 30 minutes until tender.


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