Pan Fried Scallops with Beetroot and Walnut Oil

Ingredients

• 12 large scallops, sliced in half horizontally
• 6 medium raw beets, washed,rolled in olive oil & rock salt,and baked,covered,at 385 f/ 195 c/gas mark 4 for 2 hours (root only, no greens)
• 2 tablespoons walnut oil
• 1 tablespoon aged sherry wine vinegar
• salt and black pepper
• 1 tablespoon chopped chives
• 1/2 ounce butter
• 1 bottle good Chardonnay wine

Directions

1. 1

   Cook the beetroot in advance, and bring it back to room temperature if cooked the day before.

2. 2

   Peel, and slice into 1/4" thick slices.

3. 3

   Dress with the oil, vinegar, salt& pepper.

4. 4

   Steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing.

5. 5

   Melt the butter with equal amount of olive oil in a heavy frying pan.

6. 6

   When the pan is very hot, cook the pink scallop roe first for 1 minute (disregard if you are using prepared scallops), then add the white meat for 45 seconds each side, then turn off heat.

7. 7

   Season with salt& black pepper.

8. 8

   SERVE AT ONCE!

9. 9

   Putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot.

10. 10

    Pour Chardonnay wine to accompany.