Scallops with Beet Puree, Goat Cheese, Bacon and Dill

By á-58

Ingredients

• 1 large bunch baby beets (about 14 ounces with greens), peeled (stems and greens removed)
• 2 bay leaves
• 4 strips bacon
• 2 tablespoons minced shallot
• 1 cup Chardonnay
• 1/4 cup heavy cream
• Coarse kosher salt
• Freshly ground black pepper
• 1 1/2 pounds sea scallops
• 2 tablespoons butter
• 2 ounces (about 1/3 cup) soft fresh goat cheese
• 2 tablespoons chopped fresh dill

Preparation

Step 1

If the beets are larger than 1 inch, cut into 1-inch pieces. Bring water and the bay leaves to a boil in the base of a steamer. Add the beats to the steamer basket, cover and steam until very tender, about 45 minutes. Transfer the beets to a blender; add 1/3 cup of the steaming liquid and blend until smooth, adding more liquid if needed.

Cook the bacon in a heavy medium skillet over medium-high heat until crisp. Transfer the bacon to paper towels to drain. Pour off all but a film of fat from the skillet. Add the shallot and sauté over medium heat until beginning to brown, about 2 minutes. Add 1/2 cup of the wine and boil until reduced by half, scraping up any browned bits, about 1 minute. Add the cream and 1 cup of the beet puree (save remainders for another use) and simmer until a thick puree is formed. Season to taste with salt and pepper. Remove from the heat. Coarsely chop the bacon.

Pat the scallops dry and sprinkle with salt and pepper. Melt the butter in a heavy large skillet over medium-high heat. Add the scallops and cook until they're brown and feel springy to the touch (they will be slightly translucent in the center), about 3 minutes on each side. Transfer the scallops to a plate. Pour off the fat from the skillet and add the remaining 1/2 cup wine. Bring to a boil, scraping up browned bits. Add the beet puree and simmer until thickened to a medium-thick puree. Taste and adjust the seasonings.

Spoon the beet puree onto 4 warmed plates, spreading in a circle. Spoon small dollops of the goat cheese over the beet puree. Top with the scallops, drizzling any juices from the plate over the top. Sprinkle with bacon and dill and serve.