Seared scallops with beetroot three ways Recipe

Seared scallops with roasted red beetroot, pureed golden beetroot and marinated candy beetroot

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 2.4/5

Les ingrédients

Pour people
  • For the fish
  • Hand dived scallops : 18 whole
  • Olive oil : 20 ml
  • Maldon salt : 9 pinch(es)
  • For the vegetables
  • Raw red beetroot : 3 whole
  • Raw yellow beetroot : 3 whole
  • Candy beetroot : 3 whole
  • Fresh thyme : 6 sprig
  • Balsamic vinegar : 2 Tbsp
  • Freshly ground black pepper : 20 Turn
  • Garlic clove(s) : 2 whole
  • Banana shallot(s) : 1 whole
  • Fresh horseradish : 20 g
  • Olive oil : 80 ml
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 3 sprig
  • Bread slice(s) : 6 whole



    Season all over with salt and olive oil. Get a heavy based frying pan very hot and sear the scallops for around a minute on each side, depending on size. They should still be very soft and only just cooked in the middle, with a good amount of colour on the outside.


    Cut the cooked red beetroot into wedges. Grate the yellow beetroot. Slice the candy beetroot horizontally as finely as you can (a mandolin is best for this).

    Pick the best tips of thyme leaves and reserve. Remove the rest from the stalks. Lightly bash the the garlic cloves until they burst (leave the skins on). Peel, halve and finely slice the shallot. Peel and finely grate the horseradish.

    Saute the red beetroot with a little olive oil in a hot pan, just to start colouring the edges. Season lightly with salt and pepper, add the garlic and the picked thyme leaves and stalks, cover with foil and transfer to a 180c oven. Roast for 20-40 minutes, depending on size, until just tender. Remove, place over a medium heat and add the balsamic vinegar and horseradish. Allow to reduce by half, gently turning the beetroot to coat it.

    gently sweat the shallot in a little olive oil until softened. Add the grated yellow beetroot, fry gently for about a minute, then add about 200ml water. Cook, stirring, until the beetroot is soft and the water is almost gone (you may need to top the water up). Season with salt then transfer to a blender and blend until smooth. Adjust the seasoning and consistency, adding a little water if necessary.

    Use a mandolin to slice the candied beetroots then toss gently with a little olive oil, lemon juice, black pepper and the reserved thyme leaves. Leave to marinate until you are ready to serve.


    Remove the crusts of the bread and tear gently into large crumbs. Lightly bash the garlic cloves. Finely chop the parsley.

    Toss the crumbs with the garlic cloves and olive oil, transfer to a baking sheet and bake in a 180c oven for about 10 minutes, tossing occasionally, until light golden and crispy. Drain on kitchen paper, then toss with the parsley.

  • 4. TO SERVE

    Lay a few slices of candy beetroot on each plate, top with three scallops, garnish the plate with red beetroot and crispy crumbs, dots of yellow beetroot puree and a little of the roasting juices from the red beetroot.

Chef's tip

«Replace the scallops with a salty cheese like feta, goat's cheese or halloumi for a vegetarian option - the flavours will work brilliantly.»

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