Romantic Seared Scallops with Beets and Butter-Braised Radishes

• Seafood

  • 3 Scallops per person

• Produce

  • 1 Fennel fronds
  • 1 bunch Radishes

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Salt
  • 2 1/3 tbsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 5 tsp Butter

• Liquids

  • 1 Water
  • 3/4 cup Water

• Other

  • 1 Large or 2-3 small beets, washed thoroughly, peeled and cut into 2" pieces

Found on tastingeverything.com

Ingredients

• 3-5 scallops per person
• 1 Tbs olive oil
• 2 tsp butter
• salt
• 1 large or 2-3 small beets, washed thoroughly, peeled and cut into 2 pieces
• Cold water, to cover
• 2 Tbs red wine vinegar
• 2 Tbs salt
• 1 Tbs olive oil
• 1 bunch radishes, washed, and cut into halves or quarters
• 3/4 cup water
• 1 tsp salt
• 1/4 tsp black pepper
• 1 Tbs butter
• 1/2 tsp sugar
• Fennel fronds, small leaves of chard, baby arugula or spinach, Maldon salt, good quality olive oil, freshly cracked black pepper

Directions

• Generously salt the scallops on all sides
• Get a pan nice and hot, add the oil, and heat until almost smoking
• Turn down the heat and carefully add the scallops. Dont move them around or touch them, just wait until you can see the bottom begin to color around the sides of the scallops. (2-4 minutes)
• Carefully flip the scallops, add the butter to the pan, and cook for one more minute. Bonus flavor points: spoon the butter over the tops of the scallops as they finish cooking!
• Add the ingredients to a pot, bring to a boil, and reduce to a simmer. Cook until the beets are tender all the way through, approximately 35-45 minutes.
• Remove beets from liquid, reserving liquid if the beets were completely clean.
• Puree in a blender, adding just enough reserved cooking liquid (or water or even cream!) until completely and totally pureed. You cant puree this too much, so just go for it! Taste, and adjust seasoning.
• Add the ingredients to a small pan and bring to a low simmer. Cook until radishes are tender and liquid is evaporated.
• Put a large spoonful of puree on the plate, dragging your spoon through to create a swoosh (or smear). Plate the scallops and radishes on the puree, and garnish with what you choose. Enjoy!