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


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  • Glaze:
  • 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


Adapted from


Step 1

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 beets. Drizzle with orange ginger glaze.
Garnish with chervil sprigs.

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