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    You are in: Home / Recipes / Pan Fried Scallops with Beetroot and Walnut Oil Recipe
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    Pan Fried Scallops with Beetroot and Walnut Oil

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    10 mins

    2 hrs 30 mins

    Mille®'s Note:

    Next to the Albert Bridge on the banks of the River Thames in London, lock gates open into Ransome's Dock, and four hundred yards south in a converted ice factory at the water's end, is Ransome's Dock Restaurant and Bar. This elegant recipe from Ransome's combines roast beets, cooked in a way that intensifies their flavour, dressed with walnut oil and nutty, aged sherry vinegar, and the caramel sweetness of sauteed scallops. If possible, use live scallops in the shell - their flavour and texture fully justify the higher price ticket.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 12 large scallops, sliced in half horizontally
    • 6 medium raw beets, washed,rolled in olive oil & rock salt,and baked,covered,at 385 f/ 195 c/gas mark 4 for 2 hours (root only, no greens)
    • 2 tablespoons walnut oil
    • 1 tablespoon aged sherry wine vinegar
    • salt and black pepper
    • 1 tablespoon chopped chives
    • 1/2 ounce butter
    • 1 bottle good Chardonnay wine

    Directions:

    1. 1
      Cook the beetroot in advance, and bring it back to room temperature if cooked the day before.
    2. 2
      Peel, and slice into 1/4" thick slices.
    3. 3
      Dress with the oil, vinegar, salt& pepper.
    4. 4
      Steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing.
    5. 5
      Melt the butter with equal amount of olive oil in a heavy frying pan.
    6. 6
      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.
    7. 7
      Season with salt& black pepper.
    8. 8
      SERVE AT ONCE!
    9. 9
      Putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot.
    10. 10
      Pour Chardonnay wine to accompany.

    Ratings & Reviews:

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    Nutritional Facts for Pan Fried Scallops with Beetroot and Walnut Oil

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 118.8
     
    Calories from Fat 61
    51%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.6 g
    8%
    Cholesterol 14.9 mg
    4%
    Sodium 125.8 mg
    5%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.5 g
    22%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    sherry wine vinegar

    Chardonnay wine

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