Seared Scallop with Red Beet Carpaccio, orange crisp, orange & ginger glaze

By Tiller

Ingredients

• Glaze:
• Orange Crisp;
• 1 orange,frozen until solid and very thinly sliced
• 1 tbsp icing sugar
• 2 cups fresh orange juice
• 3 tbsp coarsely chopped ginger
• 2 tbsp sugar
• Beets & Scallops;
• 2 cups water
• 1/2 cup red wine vinegar
• 1/2 tsp salt
• 1 large red beet or 2 smaller ones
• 4 large scallops
• salt & freshly ground pepper
• 1 tbsp olive oil
• Garnish;
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• sea salt for sprinkling
• 2 tbsp chervil sprigs

Preparation

Step 1

Preheat oven to 175*

Place sliced oranges in a single layer on a parchment-lined baking sheet and sprinkle with icing sugar. Bake for 1 hour, flip over then bake another 2 hrs or until the oranges are dry and crisp.

Heat orange juice, ginger and sugar in a pot over med/high heat and bring to boil. Let reduce for 15 to 20 minutes of until syrupy. Strain through a fine sieve. Chill until needed.

Combine water, vinegar and salt in a pot over med/high heat and bring to boil. Reduce heat to med , add beet, cover and cook for 30 to 40minutes or until beet is tender, adding extra water to pot if necessary. Let cool.
When beet is cold, peel and use a mandolin or sharp knife to very thinly slice.

Re-warm glaze while scallops are cooking. Season scallops with salt and pepper on both sides. Heat oil in a nonstick pan over high heat. Place scallops in pan and sear for 2 minutes a side or until golden brown and just cooked.

Divide beet slices between 4 serving plates and layer, slightly overlapping. Drizzle with red wine vinegar and olive oil and sprinkle with sea salt. Place a warm scallop in the middle of the plate. Top with an orange crisp and drizzle with orange ginger glaze.
Garnish with chervil sprigs.