Roasted Scallops with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent seared scallops paired with earthy roasted beetroot, finished with a bright citrus beurre blanc and crispy sage leaves for an elegant yet simple seafood dish.
Ella x
Ingredients
- 16large scallops(pat dried with paper towels)
- 500 gbeetroot(peeled and cut into 2cm cubes)
- 4 tablespoonsextra virgin olive oil
- 12fresh sage leaves
- 60 gunsalted butter(cold, cubed)
- 2 tablespoonsfresh lemon juice
- 100 mldry white wine
- 2shallots(finely minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your oven to 200°C. Toss the beetroot cubes with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until tender and caramelised at the edges.
Tip: Roast the beetroot first so it's ready when your scallops finish cooking.
- 2
While the beetroot roasts, prepare the beurre blanc. In a small saucepan, combine the white wine, shallots, remaining garlic, and thyme sprigs. Reduce over medium heat until only 3 tablespoons of liquid remains, about 8 minutes.
Tip: Watch carefully to avoid over-reducing the sauce.
- 3
Strain the reduction through a fine sieve, discarding the solids. Return to the pan over low heat and whisk in the cold butter pieces one at a time until fully incorporated and creamy. Add the lemon juice and season with salt and pepper. Keep warm on the lowest heat.
- 4
Pat the scallops completely dry with paper towels and season generously on both sides with salt and pepper. This is crucial for achieving a proper golden crust.
Tip: Moisture is the enemy of a good sear, so don't skip the drying step.
- 5
Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat until smoking. Working in batches if needed, sear the scallops for 2-3 minutes on each side until golden brown. Avoid moving them around during cooking.
Tip: Don't overcrowd the pan, as this will cause the scallops to steam rather than sear.
- 6
In a separate small pan, heat the remaining olive oil and gently fry the sage leaves for 30 seconds until crisp, then remove and drain on paper towels.
Tip: Crispy sage adds a beautiful textural contrast and aromatic finishing touch.
- 7
Divide the roasted beetroot among four serving plates. Place four scallops on each plate and drizzle the beurre blanc around the plate. Top each scallop with a crispy sage leaf and serve immediately while warm.
Tip: Plate and serve immediately as scallops are best enjoyed hot and beurre blanc is best served fresh.
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