Name: Seared Diver Scallops with Root Vegetable Mash
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: 1 head garlic; 1 tablespoon olive oil; 1 pound parsnips (peeled and cut into 1/2" chunks); 1 rutabaga (peeled to remove wax and cut into 1/2" chunks); 1 teaspoon kosher salt; 1/4 cup vegetable stock; 6 tablespoons buttermilk (well shaken, plus more if needed); 1 cup italian parsley leaves (packed); 1 cup cilantro leaves (packed); 2 cloves garlic; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 lemon (zested and juiced); 1 tablespoon dijon mustard; 1/2 cup olive oil; 1 pound fresh "dry scallops" preferably U10-15 ((aka Diver Scallops)); sprinkle kosher salt and black pepper; 2 tablespoons olive oil