Pan Fried Scallops with Beetroot and Walnut Oil

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READY IN: 2hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    ounce butter
  • 1
    bottle good Chardonnay wine
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DIRECTIONS

  • 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.
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