Prep 10 mins
Cook 2 hrs 30 mins
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.
- 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
- 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.