Grilled Scallops with Beetroot Purée and Crispy Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish comes together faster than you'd think, making it perfect for impressing guests on a weeknight. Seared scallops are naturally sweet and delicate, requiring just minutes on the grill, while the vibrant beetroot purée adds both visual drama and impressive nutrition, packed with antioxidants and natural nitrates that support heart health. The crispy sage leaves provide an earthy counterpoint to the tender scallops, and honestly, this combination feels restaurant quality without the fuss. With less than an hour from start to finish, you'll have a stunning plate that tastes like you've been cooking all day.
Ella x
Ingredients
- 16large fresh scallops(cleaned and patted dry)
- 3 mediumbeetroots(peeled and quartered)
- 237 mlheavy cream
- 3 tablespoonsbutter(divided)
- 12fresh sage leaves
- 2garlic cloves(minced)
- 237 mlextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonvegetable oil(for grilling)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and roast the quartered beetroots in a 400°F oven for 25-30 minutes until very tender.
Tip: Pierce the beetroots with a fork before roasting to help them cook faster and evenly.
- 2
While beetroots roast, heat 1 tablespoon of butter in a small skillet over medium heat and fry the sage leaves for 1-2 minutes until crispy, then transfer to a paper towel.
Tip: Watch the sage carefully as it can burn quickly; remove it as soon as it becomes fragrant and golden.
- 3
In the same skillet, gently warm the olive oil and add the minced garlic, fresh thyme, and lemon juice, then season with a pinch of salt and set aside.
Tip: Don't let the garlic brown; this is just for infusing flavors into the oil.
- 4
Once the beetroots are tender, transfer them to a food processor with the heavy cream, 2 tablespoons of butter, and half of the salt. Blend until smooth and creamy.
Tip: If the purée is too thick, add a tablespoon of warm water at a time until you reach desired consistency.
- 5
Pat the scallops completely dry with paper towels, then brush them lightly with vegetable oil and season generously with sea salt and black pepper on both sides.
Tip: Dry scallops are essential for getting a good sear and preventing them from steaming on the grill.
- 6
Place the scallops directly on the hot grill grates and cook for 2-3 minutes per side until they develop a golden crust and are opaque throughout.
Tip: Resist the urge to move the scallops; let them sit undisturbed for the full time to develop a caramelized exterior.
- 7
Spoon a generous portion of beetroot purée onto the center of each plate, then arrange 4 grilled scallops on top.
Tip: Warm the purée gently if it has cooled, and use the back of a spoon to create an elegant swirl.
- 8
Drizzle the lemon-garlic oil around the plate edges and over the scallops, then crown each scallop with a crispy sage leaf and a final grind of fresh black pepper.
Tip: Add the crispy sage just before serving so it maintains its textural contrast.
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