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Chefs at Home: Cured Scallop with Garlic Mustard, Turnip and Toasted Sesame

  • Chef Marc Sheehan
  • 2 min read

By Chef Marc Sheehan of Loyal Nine in Cambridge

Technique and composition set chef-created dishes apart. The individual elements here are relatively simple — a scallop quickly cured with sugar and salt, a sauce of fresh chopped herbs and some pantry staples, the humble turnip, thinly slices. Yet the way the flavors layer on the palate and on the plate, adds up to a dish with great finesse.

Serving size: Serves 2 as an appetizer 


For the scallops: 

2 tablespoon kosher salt 

2 tablespoon granulated white sugar  

4 scallops, side muscles removed 

Zest of 1/2 a lemon 

Flaky sea salt 


For the garlic mustard relish: 

2 cups garlic mustard leaves 

¼ cup parsley leaves 

1 tablespoon dill fronds 

2 tablespoons minced shallot 

2 tablespoons minced jalapeno 

2 teaspoons Dijon mustard 

2 teaspoons prepared horseradish 

1 tablespoon soy sauce 

Zest of 1/2 a lemon 

1/4 cup extra virgin olive oil 

Juice of one lemon 

Kosher salt, to taste 


For the shaved turnip 

1/2 medium sized purple top turnip 

Kosher salt, to taste 

Lemon juice, to taste 


To finish:  

Extra virgin olive oil, for drizzling 

2 teaspoons sesame seeds, heavily toasted 

Lemon juice, to taste 

12 small garlic mustard leaves, stems removed 


For the scallops:  

Combine the sugar and salt in a medium bowl. Aggressively season the scallops all over with the mix. Refrigerate for 30 minutes, then rinse off the cure.  

Place the scallops back in the refrigerator and let chill and dry off, at least 1 hour before serving.  

For the garlic mustard relish:  

Combine the garlic mustard leaves, parsley, dill, shallot, jalapeno, mustard and horseradish together in the bowl of a food processor and pulse until combined. Drizzle in the soy sauce, olive oil, and lemon juice. Taste and adjust seasoning, transfer to a bowl and chill until ready to serve.  

For the shaved turnip:  

Peel the turnip and shave as thinly as possible on a mandolin. Cut into desired shape. Just before serving, season with the lemon juice and salt. 

To finish: 

When ready to serve, thinly slice the scallop into 5 slices each. Season the scallop with the lemon zest and a few flakes of the sea salt. 

On the base of two plates, place down two generous spoonfuls of the garlic mustard relish. Lay the scallop slices over the top. Drizzle with some nice olive oil and the toasted sesame seeds. Season with a few drops of lemon juice.  

Next, play ‘hide the scallop’ by layering the turnips and garlic mustard leaves over the top of the scallop. Design is up to you, but fish scales work well. Top with a few grains of flakey sea salt and a drizzle of nice olive oil. 

Recipes and photos by Marc Sheehan of Loyal Nine in Cambridge

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