Pan Fried Scallops With Beetroot And Walnut Oil

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 12 large scallops, sliced in half horizontally
• 6 medium raw beets, washed,rolled in olive oil & rock salt,and baked,covered,at 385 f/ 195 c/gas mark 4 for 2 hours (root only, no greens)
• 2 tablespoons walnut oil
• 1 tablespoon aged sherry wine vinegar
• salt and black pepper
• 1 tablespoon chopped chives
• 1/2 ounce butter
• 1 bottle good chardonnay wine

Recipe

• 1 cook the beetroot in advance, and bring it back to room temperature if cooked the day before.
• 2 peel, and slice into 1/4" thick slices.
• 3 dress with the oil, vinegar, salt& pepper.
• 4 steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing.
• 5 melt the butter with equal amount of olive oil in a heavy frying pan.
• 6 when the pan is very hot, cook the pink scallop roe first for 1 minute (disregard if you are using prepared scallops), then add the meat for 45 seconds each side, then turn off heat.
• 7 season with salt& black pepper.
• 8 serve at once!
• 9 putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot.
• 10 pour chardonnay wine to accompany.