© Christina Holmes
Active Time
20 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 4 first-course servings

Borscht is the inspiration for the vibrant beet accompaniment to these seared jumbo scallops. After roasting the vegetables, Shea Gallante coarsely chops them, mixes them with a raspberry vinaigrette and then tops them with a terrific warm horseradish cream. "I used to hate beets, but now I like them, especially roasted and served with horseradish," he says. Slideshow: More Scallop Recipes

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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