Scallops with Beet Vinaigrette
8 oz beets, whole
Cook beets in the skins until tender enough to be pierced easily with a kitchen fork. Peel them and grate. Using an immersion blender, food processor or blender, puree them. Gradually incorporate the vinegar, olive oil and stock to make a vinaigrette. Add dill, salt and pepper by hand.
Pat the scallops as dry as possible and then pan-sear in a nonstick or seasoned cast iron skillet until browned on both sides.
Serve the scallops with the beet vinaigrette, carrots, daikon and greens.
*The following is one presentation suggestion. Pool about 1 1/2 fluid oz of vinaigrette on a plate and place a lettuce leaf in the center. Mound the carrots and daikon on top of the lettuce and arrange the scallops around the salad.
Catering to your Tastes, Pottstown, Pa 610-326-4787