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