Seared Sea Scallops with Beet Puree and Orange Butter

Page 30 of Straight from the Line, by Jason Lynch

Serves: 4, Time: 2 hours

Seared Sea Scallops with Beet Puree and Orange Butter

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.

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