Seared Scallops with Beet Salad and Horseradish Cream
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
The roasted beet salad can be refrigerated overnight. Return to room temperature before making the sauce and cooking the scallops.
A dish like this one, with both sweet flavors (scallops) and hot ones (horseradish), usually pairs best with either a crisp but full-bodied white or a lively rosé (rosés combine the fruitiness of red wines with the briskness of whites). Good choices include Alsace Pinot Gris, Italian rosato or French rosé.