Sea Scallops.
Take a rutabaga, peal off the exterior wax and skin. Chop into about one inch to one and a half inch pieces. Place in a bowl, add salt and pepper, and coat with olive oil, shake to coat all the rutabaga.
Heat oven to 400 degrees. Arrange rutabaga in a single layer on a heavy baking sheet or cast iron pan. Roast for 30 minutes (may vary depending on one’s oven), turning every 10 mintues. Should be a light golden brown.
Meanwhile, cook one or two potatoes. You want about a 80% to 20% rutabaga to potato mix. Drain well. Mix and mash with the rutabaga, add some butter and a little milk to make smooth. You can leave those out if you wish if you want the mix to be more chunky. Keep warm.
In a large pan, over medium heat about a tablespoon of butter till melted and just beginning to bubble. Add a big old handfull of spanich and wilt. Keep warm.
Wipe out the pan, add olive oil and heat till the oil is shimmering but not smoking. Add scallops in single layer, and give the pan a brief shake. Let the scallops cook till browned, then turn and do the same to the otherside.
Serve: Plate up a mound of the rutabaga potato mix, top with some wilted spanich, and then the scallops on top of all of it. Sprinkle with a little sweet paprika.