Serves four appetizer portions

12ea U-10 dry packed scallops
4ea baby red beets
1/3 cup half and half
¼ cup butter, diced small
2 tbsp white wine vinegar
salt and pepper
vegetable oil

For the sauce, start by coating the beets in vegetable oil and place them in a covered baking dish. Roast at 400* until a knife easily passes into the center, approx 25 min. Let them cool slightly and peel them using a paper towel. With the towel you will be able to simply rub off the skins. Cut the beets into small pieces and place them in a blender with the vinegar. Blend until smooth and pour into high sided saucepan along with the half and half. Heat this mixture until it is just below boiling.

Prepare the scallops by removing the adductor muscle, which will be a small piece of tough meat on the side of the scallop. Pat the scallops dry with a paper towel and season with salt and pepper. Heat a pan, preferably cast iron, until water dropped on the surface “dances” and then evaporates quickly. Add vegetable oil to the pan until the bottom of the pan is fully coated. Sear the scallops for approx 1.5 minutes per side.

While you scallops are in the pan, using an immersion blender or a whisk, slowly incorporate the butter into the sauce and season with salt.

Serve the scallops with the sauce immediately.

Notes -
Use only dry packed scallops. This means they have not been injected with a preservative solution that will cause them to shrink in the pan and weep water. A treated scallop must be marked as such by law, so make sure to look near the price to see if it says they are not “dry packed”.

You never want to over cook scallops. I personally serve scallops medium rare. There are warnings against eating shellfish not cooked fully. The same warnings apply to beef; yet the majority of people don’t eat well done steaks. If you buy you products from a reputable fishmonger you have no reason to worry. Get to know your local fishmonger and develop a relationship, it will be a friend you will cherish. If you choose to cook the scallop well done it will become rubbery and dry.