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1
Rinse and drain Sea Scallops in sink under cold water. After draining for 3 minutes, layer paper towels on a platter and place Scallops on paper towel. Cover with another layer of Paper towels and continue to cover and layer as necessary. Press down on top layer of paper towel for 30 seconds enough to squeeze liquid out of Scallops but not so much that you squish the Scallops. Use your best judgment.
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2
Medium chop onion and add to medium hot pot (large enough to hold your broccoli) along with 2 TBLS butter. Stir and cook for 3-5 minutes until soft.
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3
Chop broccoli into florets and thinly slice the hard stems and branches. Once onion is soft, add broccoli, water and salt and pepper and crushed red pepper to pot and allow to come to a boil.
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4
After liquid boils, cover pot and reduce heat to low. Allow broccoli to steam/cook for about 20 minutes, until soft but not mushy.
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5
While Broccoli is cooking Salt and pepper both sides of scallops. Wash and slice beets thin. Boil beets in water for about 15-20 minutes.
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6
Place Broccoli and onions with liquid into food processor or blender. Process until close to smooth. Add Sour Cream and continue processing til smooth.
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7
During last 5-10 minutes of beets cooking, bring a large fry pan to a high heat with olive oil and 2 more Tablespoons of butter. As soon as pan is slightly smoking add scallops, without crowding, and let them fry, undisturbed, for 90 seconds. Flip each scallop and allow to fry to for another 90 seconds. Immediately remove scallops from pan and repeat with remaining scallops if necessary.
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8
Plate drained beets first. Add a ladle full of broccoli puree on top. Place 1/4 of scallops delicately on top of puree. Sprinkle with chopped chives and squeeze 1/4 lemon over entire plate. Serve and Enjoy!
