Sauteed Scallops with Clementine Sauce and Toasted Beets

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 baby red beets, tops removed and washed
  • 4 tablespoons clementine marmalade (regular orange marmalade can be substituted)
  • 4 tablespoons coconut milk
  • 4 tablespoons butter
  • Salt
  • Cayenne pepper
  • 4 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 4 sprigs thyme
  • 16 scallops
Directions
  • Preheat the oven to 350 degrees F.

  • Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne.

  • In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm.

  • In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides.

  • Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.


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