Grilled Scallops with Beetroot Purée and Crispy Sage

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.