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.