Pan-Seared Scallops with a Fried Red Beet Nest, English Pea Puree, and Curry Oil

Ingredients

• 6 cups vegetable oil
• 1 (4-ounce) red beet, peeled
• 1 tablespoon cornstarch
• 1 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 tablespoon olive oil
• 8 sea scallops
• 1/2 teaspoon black pepper
• 1 cup instant flour
• 1 tablespoon butter
• English Pea Puree, recipe follows
• Curry Oil, recipe follows

Directions

Place the oil in a 1-gallon pot and heat to 350 degrees F.

To make the red beet nest, place the peeled beet on the turning vegetable slicer with the thin string blade and crank the handle. You will have long thin strips of beet that look like thick string. Place the beets in a medium-sized bowl and sprinkle with the cornstarch. Toss to coat the beet strips. Carefully transfer beet strips to the hot oil and fry until most of the bubbles have subsided and the beets are crispy, about 30 to 45 seconds. Remove from the oil and place on a paper-lined plate. Season with 1/4 teaspoon of the salt and the white pepper.

Heat a medium skillet or saute pan over high heat. When the pan is hot, add the olive oil and heat until hot but not quite smoking. Season the scallops with the remaining salt and black pepper. Dredge in the instant flour, shaking off any excess. Add the scallops to the pan and sear for 2 minutes on the first side. Add the butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side, or until golden brown and just cooked through. To serve, divide the English pea puree among the centers of 4 plates and place 2 scallops, side by side, on top of the puree. Top each plate with some of the beet nest and drizzle the curry oil around the puree.

English Pea Puree:

• 1 tablespoon butter
• 1/4 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 cup blanched English peas
• 1/2 cup vegetable stock or water
• 1/4 cup heavy cream
• 8 leaves fresh mint
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

In a small saucepan over medium-high heat, melt the butter. Add the onions and cook for 3 minutes. Add the garlic to the pan and sweat for 30 seconds. Add the English peas and cook, stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the peas and liquid to a bar blender. Add the heavy cream, mint, salt, and pepper and process on low speed for 1 to 2 minutes, or until the peas form a smooth puree. Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel. Yield: 1 cup

Curry Oil:

• 1 1/2 teaspoons curry powder
• 1/4 cup olive oil
• 1/4 teaspoon salt

Toast the curry powder in a small, dry skillet for 1 to 2 minutes, stirring often. Add the olive oil to the skillet and swirl to combine well. Add salt. Let cool completely and store in the refrigerator when not in use.