Maine Scallops with Roasted Baby Red Beet, Pickled

Name: Maine Scallops with Roasted Baby Red Beet, Pickled Mustard Seed & Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 dry scallops; 12 baby red beets; 2 Tablespoon yellow mustard seed; 4 Tablespoon crushed pistachio, toasted; 3 Tablespoon olive oil; 4 Tablespoon cider vinegar; 1 Teaspoon sugar; 1/2 Teaspoon kosher salt; 1 Teaspoon sherry vinegar; 2 Tablespoon canola oil; 2 Tablespoon butter, unsalted; Salt & pepper, to taste; 2 heads mache lettuce (optional)

Servings: persons

8 -10 dry scallops
12 baby red beets
2 Tablespoon yellow mustard seed
4 Tablespoon crushed pistachio, toasted
3 Tablespoon olive oil
4 Tablespoon cider vinegar
1 Teaspoon sugar
1/2 Teaspoon kosher salt
1 Teaspoon sherry vinegar
2 Tablespoon canola oil
2 Tablespoon butter, unsalted
Salt & pepper, to taste
2 heads mache lettuce (optional)

1
Preheat oven to 400 degrees Fahrenheit .
2
Wash beets and remove stems.
3
Toss cleaned beets with 1 Tablespoon of olive oil, salt, and pepper.
4
Transfer beets to an oven safe dish and cover with aluminum foil.
5
Roast beets for approximately 40 minutes until beets are tender.
6
Remove from oven and working carefully rub skin from beets with a kitchen or paper towel.
7
Set aside to cool.
8
Place 4 of the peeled beets in a blender with the sherry vinegar and 2 Tablespoon of olive oil.
9
Blend for 1 minute on high until smooth and emulsified.
10
Season with salt and pepper and set aside.
11
In a small sauce pot combine cider vinegar, sugar, and the 1/2 teaspoon of salt.
12
Bring mixture to a boil just until sugar and salt have dissolved.
13
Pour hot vinegar mixture over mustard seed and set aside to cool.
14
Heat a large saute or cast iron pan over high heat.
15
Add canola oil until it begins to smoke.
16
Carefully place scallops in hot oil and sear on one side for 2 minutes until golden brown.
17
Flip scallops, turn heat off and add butter.
18
Baste scallops with butter for 1 minute while still in the pan.
19
Remove scallops from pan.
20
To assemble, spoon equal parts of beet puree onto 4 serving plates.
21
Cut remaining 8 beets into quarters, season with salt and pepper, and divide onto the four plates on top of the puree.
22
Place 2 scallops on each plate and top with a spoon of the pickled mustard seeds.
23
Finish each plate with a Tablespoon of the crushed pistachio.
24
An optional garnish could be mache lettuce.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 -10 dry scallops, 12 baby red beets, 2 Tablespoon yellow mustard seed, 4 Tablespoon crushed pistachio, toasted, and more.

Yes, Maine Scallops with Roasted Baby Red Beet, Pickled Mustard Seed & Pistachio falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maine Scallops with Roasted Baby Red Beet, Pickled Mustard Seed & Pistachio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions