Pan Fried Scallops with Beetroot and Walnut Oil

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.

• Ready In: 2 hrs 40 mins
• Serves: 6

Ingredients

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