Sauteed Scallops With Clementine Sauce And Toasted Beets
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Coconut Milk4 tbsps
Butter1
Salt4 tbsps
Olive Oil4 cloves
Garlic (crushed)4 sprigs
Thyme16
ScallopsDirections:
1
Preheat the oven to 350 degrees F
2
Place the beets in a pan and roast in the oven until very soft, about 25 minutes
3
Remove from the oven and set aside until cool enough to handle
4
Cut beets into 1-inch long batonets, or a thick julienne
5
In a saucepan over medium heat, combine the marmalade and coconut milk
6
Cook until reduced by half, it should be thick enough to coat a spoon
7
Finish the sauce by whisking in the butter, salt, and cayenne pepper
8
Set aside and keep warm
9
In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat
10
Add the scallops to the oil and pan sear until golden brown on both sides
11
Place the beets on a plate and place 4 scallops on top
12
Cover the scallops with a thin, even layer of the sauce