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1
Preheat oven to 425F.
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2
Coat beets with a thin film of olive oil and sprinkle with salt and pepper.
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3
Wrap beets individually in aluminum foil and place on sheet tray.
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4
Roast in oven until beets give no resistance when pierced with a skewer, about 1 hour.
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5
Remove from oven and let cool.
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6
When cool enough to handle, peel beets and slice into 1/4-inch-thick rounds.
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7
Dry scallops thoroughly with paper towels.
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8
Heat a cast-iron saute pan until smoking hot.
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9
(If you dont own a cast-iron pan, any material that isnt nonstick will work.)
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10
Add butter.
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11
When butter foams, sprinkle scallops on both sides with salt and pepper and, once seasoned, transfer immediately to hot pan.
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12
For first 30 seconds, do not disturb scallops.
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13
After 30 seconds, loosen scallops with a spatula and gently swirl pan in a circular motion to roll scallops, encouraging all surface areas of scallops to come in contact with bottom of pan.
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14
Cook until golden brown all over, about 3 minutes.
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15
Remove to a plate and cover to keep hot.
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16
Add lemon juice to same pan and stir vigorously with a wooden spoon to release browned bits.
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17
Season to taste.
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18
Return scallops to pan and gently swirl pan to coat scallops with lemony sauce.
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19
Fan beet slices on plates.
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20
Arrange scallops with their sauce over beets.
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21
Pile mache on scallops, and garnish salad with lemon zest.
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22
Sprinkle with salt and pepper and grate a bit of Parmigiano-Reggiano over each plate.
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23
Serve while scallops are warm.
