Scallop And Beetroot Recipes

GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME

Steps:

• Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
• Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
• Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
• Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
• Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.

SAUTEED SCALLOPS WITH CLEMENTINE SAUCE AND TOASTED BEETS

Steps:

• Preheat the oven to 350 degrees F.
• Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne.
• In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm.
• In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides.
• Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.

PAN FRIED SCALLOPS WITH BEETROOT AND WALNUT OIL

Steps:

• Cook the beetroot in advance, and bring it back to room temperature if cooked the day before.
• Peel, and slice into 1/4" thick slices.
• Dress with the oil, vinegar, salt& pepper.
• Steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing.
• Melt the butter with equal amount of olive oil in a heavy frying pan.
• When the pan is very hot, cook the pink scallop roe first for 1 minute (disregard if you are using prepared scallops), then add the white meat for 45 seconds each side, then turn off heat.
• Season with salt& black pepper.
• SERVE AT ONCE!
• Putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot.
• Pour Chardonnay wine to accompany.

SCALLOP AND BEETROOT

Steps:

• Boil peas in a saucepan with chopped mint and seasoning for 20 minutes or until very soft.
• Whilst peas are boiling, fry the bacon in a little olive oil until just crispy. Place on kitchen towel to drain and then, using a pair of scissors, cut into small cubes. You do not need to be precise, they can be rough shapes. Cover and put to one side.
• Take the pickled beetroot slices and using a small knife cut into small 1/2 cm cubes. Cover and put to one side.
• Once the peas are soft, drain and place in a bowl with tbsp cream. Mix and push through a sieve until smooth. Alternatively you can blend this in a food processor. Taste and add additional seasoning if needed. Cover bowl in cling film and put in fridge to chill.
• Peel potatoes and place in saucepan. Boil with seasoning for 20 minutes or until soft.
• Once the potatoes are soft, drain and place in a bowl with butter and 2 tbsp milk. Mash the potato and then run through a ricer until smooth. if you do not have a ricer you can blend this in a food processor.
• Put paprika and mixed herbs in a small bowl. Dip the scallops in lemon juice and roll them in the mix. Place in a hot pan. Cook for a minute on each side.
• To plate up: Warm the plates in an oven. Place a tbsp sided quinelle of the potato slightly to one side of the plate. Place the pea puree in a small piping bag and pipe small dots of puree around the plate. Lightly scatter the bacon and beetroot across the plate. Put the scallop on top of the potato quinelle.