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SERVES 4
PREP TIME 35 Minutes
COOK TIME 30 Minutes
Scallop Cake
1/2 lb sea scallops, finely chopped
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp minced shallot
1 tbsp fresh parsley, chopped
1 tsp lemon zest
1/4 cup panko breadcrumbs
Salt & pepper to taste
1 tbsp olive oil (for searing)
Seared Scallops
8 large sea scallops (dry-packed)
Salt & pepper
1 tbsp neutral oil
1 tbsp butter
Celery Root Purée
1 large celery root, peeled and diced
1/2 cup heavy cream
2 tbsp butter
Salt to taste
Roasted Turnips & Carrots
2 cups baby turnips, halved
2 large carrots, peeled and cut lengthwise
2 tbsp olive oil
Salt & pepper
Preserved Lemon Gremolada
2 tbsp preserved lemon rind, finely diced
2 tbsp fresh parsley, chopped
1 tbsp toasted hazelnuts or almonds, chopped
1 tbsp shallot, finely minced
2 tbsp olive oil
1 tsp lemon juice
1. Celery Root Purée
Simmer celery root in salted water until tender (15–20 minutes).
Drain and blend with cream and butter until smooth.
Season with salt and keep warm.
2. Roasted Vegetables
Toss turnips and carrots with olive oil, salt, and pepper.
Roast at 400°F for 20–25 minutes until caramelized.
Lightly grill carrots afterward for subtle char (optional but recommended for Talon presentation).
3. Scallop Cakes
Mix all ingredients gently until just combined.
Form into small rounds (about 2–2.5 inches).
Chill for 10 minutes to set.
Sear in olive oil over medium heat, ~3 minutes per side until golden and cooked through.
4. Seared Scallops
Pat scallops completely dry.
Season with salt and pepper.
Heat oil in a pan until very hot.
Sear scallops 1.5–2 minutes per side.
Add butter and baste briefly for a golden crust.
5. Preserved Lemon Gremolada
Combine all ingredients in a bowl.
Adjust acidity and seasoning to taste.
Let sit 5–10 minutes for flavors to develop.
Plating (Talon Lodge Style)
Spoon a smooth swipe of celery root purée across a dark plate.
Place one scallop cake and one seared scallop spaced apart.
Add roasted turnips and grilled carrots for structure and height.
Spoon gremolada over both scallops.
Finish with a drizzle of olive oil and delicate herb garnish (fennel fronds recommended).
Chef Notes
The contrast between the crisp scallop cake and the buttery seared scallop is key.
Keep the purée ultra-smooth for visual elegance.
The preserved lemon gremolada should be bright and slightly salty—this lifts the entire dish.
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