Seared Scallops with Beet Salad and Horseradish Cream
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.