Seared Sea Scallops with Beet Puree and Orange Butter
Scallops and citrus go hand in hand, but for a unique spin beets are added into the mix in this recipe from Chef Jason Lynch’s cookbook, Straight from the Line. This recipe is also featured in the 2014 Taste of Nova Scotia Culinary Guide.
Time: 2 hours Serves: 4
Ingredients
- 3 large beets
- 1/4 cup dry white wine
- 1 orange
- 4 tablespoons unsalted butter
- 12 large scallops
- Sea salt
- Ground white pepper
Preparation
Roast beets in a 350°F oven for 45 minutes or until a fork slides into them without much force. Cool beets and peel, purée in food processor until smooth. Place beet purée in small pot. Heat white wine and reduce by half, then add juice and zest of orange. Whisk in 3 tablespoons of butter and set aside. Melt the remaining butter in a hot pan. Cook scallops until crisp on the outside and just warm on the inside. Reheat beet purée, season to taste with salt and pepper, and mold into a round in the centre of each plate. Pour the orange butter around the beet purée, and arrange three scallops on top of the purée on each plate.
Recipe provided by:
Chef Jason Lynch Executive Chef at Le Caveau Restaurant from his first cookbook, Straight from the Line.