Grated white parsnips, formed into rosti and baked, make a perfect crispy bed to lay down some wilted greens and sweet, juicy omega-3-rich scallops. A dash of nutmeg in both the rosti and wilted greens pairs beautifully with the sweet flavor of the scallops and parsnips, while vinegar lends a hint of acid for balance.
To make rosti in advance, bake them in the oven as instructed and allow them to cool completely. Keep them in an airtight container in the refrigerator until just before you’re ready to serve. To reheat, warm them on a silicone- or parchment-lined baking sheet at 300 F for about 10 minutes.