Ingredients

1. 1 pound large unpeeled beets, cut into 1-inch wedges
2. Salt and freshly ground pepper
3. 1/2 cup water
4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
5. 1 tablespoon raspberry vinegar
6. 1 small shallot, minced
7. 1 tablespoon drained prepared horseradish
8. 1/2 cup crème fraîche
9. 1 teaspoon fresh lemon juice
10. 12 jumbo scallops (about 1 pound)

Directions

1. Preheat the oven to 375°. Put the beet wedges in a medium baking dish, season with salt and pepper and add the water. Cover the dish tightly with foil and bake for about 1 1/2 hours, or until the beets are tender. Let cool slightly.
2. Peel the roasted beets and transfer to a food processor. Pulse several times, just until coarsely chopped. Transfer the chopped beets to a bowl and stir in 1/4 cup of the olive oil, the raspberry vinegar and a pinch each of salt and pepper.
3. In a small skillet, combine the minced shallot with the horseradish, crème fraîche and lemon juice and season with salt and pepper. Cook over low heat, stirring occasionally, just until the crème fraîche is melted, 1 to 2 minutes. Keep the sauce warm over low heat.
4. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until nearly smoking. Using a paring knife, score a shallow crosshatch pattern into one side of each scallop. Season the scallops with salt and pepper and add them to the skillet, scored side down. Cook over high heat until the bottom is browned, about 3 minutes. Turn and cook until the scallops are lightly browned on the second side, and just cooked through, 1 to 2 minutes; don’t let the scallops become opaque.
5. Spoon the roasted beet salad onto plates and top with the seared scallops. Drizzle the warm horseradish cream all around and serve right away.

Make Ahead

The roasted beet salad can be refrigerated overnight. Return to room temperature before making the sauce and cooking the scallops.