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1
Preheat the oven to 375.
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2
Put the beet wedges in a medium baking dish, season with salt and pepper and add the water.
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3
Cover the dish tightly with foil and bake for about 1 1/2 hours, or until the beets are tender.
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4
Let cool slightly.
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5
Peel the roasted beets and transfer to a food processor.
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6
Pulse several times, just until coarsely chopped.
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7
Transfer the chopped beets to a bowl and stir in 1/4 cup of the olive oil, the raspberry vinegar and a pinch each of salt and pepper.
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8
In a small skillet, combine the minced shallot with the horseradish, creme fraiche and lemon juice and season with salt and pepper.
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9
Cook over low heat, stirring occasionally, just until the creme fraiche is melted, 1 to 2 minutes.
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10
Keep the sauce warm over low heat.
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11
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until nearly smoking.
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12
Using a paring knife, score a shallow crosshatch pattern into one side of each scallop.
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13
Season the scallops with salt and pepper and add them to the skillet, scored side down.
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14
Cook over high heat until the bottom is browned, about 3 minutes.
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15
Turn and cook until the scallops are lightly browned on the second side, and just cooked through, 1 to 2 minutes; don't let the scallops become opaque.
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16
Spoon the roasted beet salad onto plates and top with the seared scallops.
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17
Drizzle the warm horseradish cream all around and serve right away.
