Sauteed Scallops with Clementine Sauce and Toasted Beets
- 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
- Cayenne pepper
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 4 sprigs thyme
- 16 scallops
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.
Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.
Recipe courtesy of Richard Farnabe