Recipe courtesy of Richard Farnabe
Sauteed Scallops with Clementine Sauce and Toasted Beets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 412
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 14
- Cholesterol
- 55
- Sodium
- 583
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
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.