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1
Place the oil in a 1-gallon pot and heat to 350 degrees F.
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2
To make the red beet nest, place the peeled beet on the turning vegetable slicer with the thin string blade and crank the handle.
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3
You will have long thin strips of beet that look like thick string.
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4
Place the beets in a medium-sized bowl and sprinkle with the cornstarch.
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5
Toss to coat the beet strips.
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6
Carefully transfer beet strips to the hot oil and fry until most of the bubbles have subsided and the beets are crispy, about 30 to 45 seconds.
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7
Remove from the oil and place on a paper-lined plate.
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8
Season with 1/4 teaspoon of the salt and the white pepper.
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9
Heat a medium skillet or saute pan over high heat.
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10
When the pan is hot, add the olive oil and heat until hot but not quite smoking.
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11
Season the scallops with the remaining salt and black pepper.
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12
Dredge in the instant flour, shaking off any excess.
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13
Add the scallops to the pan and sear for 2 minutes on the first side.
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14
Add the butter to the pan and swirl to evenly distribute.
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15
Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side, or until golden brown and just cooked through.
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16
To serve, divide the English pea puree among the centers of 4 plates and place 2 scallops, side by side, on top of the puree.
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17
Top each plate with some of the beet nest and drizzle the curry oil around the puree.
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18
In a small saucepan over medium-high heat, melt the butter.
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19
Add the onions and cook for 3 minutes.
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20
Add the garlic to the pan and sweat for 30 seconds.
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21
Add the English peas and cook, stirring frequently, for 3 minutes.
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22
Add the vegetable stock and bring the liquid to a boil.
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23
Reduce heat to a simmer and cook for 10 minutes.
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24
Remove from the heat and transfer the peas and liquid to a bar blender.
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25
Add the heavy cream, mint, salt, and pepper and process on low speed for 1 to 2 minutes, or until the peas form a smooth puree.
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26
Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel.
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27
Toast the curry powder in a small, dry skillet for 1 to 2 minutes, stirring often.
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28
Add the olive oil to the skillet and swirl to combine well.
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29
Add salt.
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30
Let cool completely and store in the refrigerator when not in use.
