I love scallops and definitely don’t eat it often because wild caught anything is pricey. However, I couldn’t resist my craving so I bought and seared scallops yesterday. Being me, I wanted to make it my own, so I served it with beet ginger purée.
This dish is very delicate and savory, but also light. The beet ginger purée was simple to make. I first boiled one beet. Once it was cooked, I let it cool, then removed the skin and placed it in my smallest food processor, adding a drizzle of light olive oil, a pinch of sea salt, and fresh squeezed/crushed ginger. It came out extremely succulent, and not bitter at all!
My husband does not like beets very much. He smirked at the plate I served him until he took a bite. He was pleasantly surprised, just as your lunch or dinner guests will be when you serve them this quick and easy dish. Ron said it was the best-tasting beet he’s ever eaten. He’s now a convert to my Seared Scallops with Beet Ginger Purée. You will be, too.
Seared Scallops with Beet Ginger Puree. ©Reel Chow
