Hi everyone I hope you are all having an amazing day, I really hope you enjoy this recipe.
The earthy flavours go so well with the sweet ocean scallops. The orange vinaigrette really lifts everything and while it looks completed, this recipe is so easy to make!
Here is what you'll need.
Ingredients: serves 4
For the beetroot puree and wedges 5 cooked natural beetroots, peeled Juice of 1 orange 1/2 teaspoon coriander seeds, crushed Olive oil
For the Vinaigrette 5 tablespoons olive oil 1 tablespoon white wine vinegar 2 tablespoons orange marinade
For the Scallops 12 Scallops (without roes, 1 tablespoon olive oil) 1/2 teaspoon coriander seeds, crushed
To garnish Micro parsley zest of 1 orange
For the beetroot puree and wedges preheat the oven to 180C/350F. Put the whole beets into a large bowl with the orange juice and coriander seeds and turn to coat (before juicing, make sure you zest the orange for garnishing at the end). Leave to marinate for 10 minutes. Make a foil parcel and place the beetroots inside, then drizzle over some olive oil and a little of the marinade (reserve the remainder for the vinaigrette) Season with salt & pepper then close the parcel and set on a baking tray and roast for 35-40 minutes.
Remove the skins by using food grade plastic gloves or with paper towel. Simply rub the beets to remove the skins. Reserve one of the beetroots for the wedges and chop the other 4 into chunks and put into a food processor with the juices from the foil parcel. Blitz to puree adding a little olive oil if the puree is to thick. Pass through a sieve into a pan and set aside ready to reheat for serving. Cut the reserved beetroot into 12 wedges and set aside until plating.
For the vinaigrette strain the reserved the beetroot marinade into a small bowl. Add the olive oil along with the vinegar and whisk until combined. Season with a pinch of salt and set aside.
For the scallops, place into a mixing bowl with olive oil (You will end up with a much better sear oiling the scallop instead of the pan) and the crushed coriander seeds. Mix well. Heat a non stick frying pan and when very hot, place the scallops in and cook for 1 minute each side.
To serve spread the beetroot puree on each plate and set the scallops on top. Along side add the beetroot wedges, drizzle the plate with the vinaigrette, sprinkle over the orange zest and finish with micro parsley.