Roasted Scallops with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together in my kitchen one evening when I wanted something that felt restaurant quality but didn't require hours of fussing. Roasted scallops paired with earthy beetroot creates a stunning plate that's ready in under an hour, making it perfect for impressing guests without stress. The scallops cook in just minutes, staying tender and sweet, while the beetroot adds natural sweetness and impressive color. Beyond its beautiful presentation, beetroot is packed with nitrates that support heart health and circulation. What I love most is how simple this recipe truly is once you prep your ingredients, using just a handful of pantry staples and fresh herbs to let the scallops shine.
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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