Seared Scallops With Beetroot Purée, Potato, And Spinach

1. 1

   Prepare your beetroot puree, by putting your beets, a dash of lemon juice, olive oil, and salt and pepper to taste in a blender. Blend until it is coarse and all ingredients are mixed (it should have a firmness similar to ice cream -- you just need a bit of olive oil to very loosely bind the beets)

2. 2

   Slice your potato into very thin slices (so you can almost see through them), and then dry them out with a paper towel.

3. 3

   Put a bit of vegetable oil in a pan, along with 3 cloves of crushed garlic. Once the oil is very hot, fry the potatoes on both sides until they are slightly browned and crispy.

4. 4

   Once the potatoes have been fried, transfer them to paper towels to absorb the oil. Fry your scallops in the same oil until tender.

5. 5

   Remove the scallops once they are cooked through -- 3 to 4 minutes. Season your potatoes with salt and pepper, and place them on a plate. Then, put one big piece of spinach on each potato, and a dollop of the beetroot puree on top of the spinach. Then, put a scallop on each potato/spinach/puree combo, and enjoy! I recommend serving on this on a slate board, but any plate will work.

* Per serving · 4 servings · Values may vary.