Sauteed Scallops with Clementine Sauce and Toasted Beets
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 Richard Farnabe
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse