Maine Scallops With Roasted Baby Red Beet, Pickled Mustard Seed And Pistachio
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsp
Yellow Mustard Seed4 tbsp
Pistachio (crushed, toasted)3 tbsp
Olive Oil4 tbsp
Cider Vinegar1 tsp
Sugar1 tsp
Kosher Salt1 tsp
Sherry Vinegar2 tbsp
Canola Oil2 tbsp
Butter (unsalted)Directions:
1
Preheat oven to 400 degrees Fahrenheit
2
Wash beets and remove stems
3
Toss cleaned beets with 1 Tablespoon of olive oil, salt, and pepper
4
Transfer beets to an oven safe dish and cover with aluminum foil
5
Roast beets for approximately 40 minutes until beets are tender
6
Remove from oven and working carefully rub skin from beets with a kitchen or paper towel
7
Set aside to cool
8
Place 4 of the peeled beets in a blender with the sherry vinegar and 2 Tablespoon of olive oil
9
Blend for 1 minute on high until smooth and emulsified
10
Season with salt and pepper and set aside
11
In a small sauce pot combine cider vinegar, sugar, and the 1/2 teaspoon of salt
12
Bring mixture to a boil just until sugar and salt have dissolved
13
Pour hot vinegar mixture over mustard seed and set aside to cool
14
Heat a large saute or cast iron pan over high heat
15
Add canola oil until it begins to smoke
16
Carefully place scallops in hot oil and sear on one side for 2 minutes until golden brown
17
Flip scallops, turn heat off and add butter
18
Baste scallops with butter for 1 minute while still in the pan
19
Remove scallops from pan
20
To assemble, spoon equal parts of beet puree onto 4 serving plates
21
Cut remaining 8 beets into quarters, season with salt and pepper, and divide onto the four plates on top of the puree
22
Place 2 scallops on each plate and top with a spoon of the pickled mustard seeds
23
Finish each plate with a Tablespoon of the crushed pistachio
24
An optional garnish could be mache lettuce