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

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

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Glaze:

  • 2

    cups fresh orange juice

  • 3

    tbsp coarsely chopped ginger

  • 2

    tbsp sugar

  • Beets & Scallops;

  • 2

    cups water

  • ½

    cup red wine vinegar

  • ½

    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

Directions

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.


Nutrition

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