Beetroot Bliss: Pan-Seared Scallops with Walnut Oil Elegance

Pan Fried Scallops with Beetroot and Walnut Oil Recipe 🍽️

Overview:

Nestled along the serene banks of the River Thames in London lies Ransome’s Dock Restaurant and Bar, a culinary haven where the art of gastronomy meets riverside elegance. This exquisite recipe hails from the kitchens of Ransome’s, showcasing a symphony of flavors that will tantalize your taste buds. Imagine succulent scallops, caramelized to perfection, nestled atop a bed of earthy roasted beets, dressed with the richness of walnut oil and aged sherry vinegar. It’s a culinary masterpiece that elevates the humble scallop to new heights of gourmet delight.

Cooking Time:

• Preparation Time: 10 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes

Ingredients:

• 12 fresh scallops
• 6 raw beets
• 2 tablespoons walnut oil
• 1 tablespoon sherry wine vinegar
• Salt and black pepper to taste
• 1 tablespoon butter
• Chopped chives for garnish

Instructions:

1. Prepare the Beetroots:

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   • Cook the beetroots in advance until tender. If cooked the day before, ensure to bring them back to room temperature.
   • Peel the cooked beets and slice them into 1/4-inch thick slices.

2. Dress the Beetroots:

   • In a bowl, combine the walnut oil, sherry wine vinegar, salt, and black pepper.
   • Drizzle the dressing over the beet slices, ensuring they are evenly coated.
   • Allow the flavors to meld together by steeping for approximately 20 minutes.

3. Cook the Scallops:

   • In a heavy frying pan, melt the butter along with an equal amount of olive oil over medium-high heat.
   • Once the pan is hot, add the scallops. If using scallops in the shell, cook the pink roe side first for 1 minute. For prepared scallops, skip this step.
   • Cook the white meat of the scallops for about 45 seconds on each side until they develop a golden crust.
   • Season the scallops with a pinch of salt and freshly ground black pepper.

4. Assemble the Dish:

   • Arrange the cooked scallops on top of the dressed beet slices.
   • Sprinkle the chopped chives over the scallops and beetroot.

5. Serve and Enjoy:

   • Serve the pan-fried scallops with beetroot immediately, ensuring all the components are still warm.
   • Pair this exquisite dish with a glass of chilled Chardonnay to complement its flavors perfectly.

Nutritional Information (Per Serving):

• Calories: 118.8
• Fat Content: 6.8g
• Saturated Fat Content: 1.7g
• Cholesterol Content: 15mg
• Sodium Content: 125.9mg
• Carbohydrate Content: 8.6g
• Fiber Content: 2.3g
• Sugar Content: 5.5g
• Protein Content: 6.4g

Tips:

• For the best flavor and texture, opt for fresh, live scallops if available.
• Ensure the frying pan is very hot before adding the scallops to achieve a beautiful caramelized crust.
• Use aged sherry vinegar for a deeper and more complex flavor profile.
• Feel free to customize the dish by adding your favorite herbs or spices to the dressing.

Experience Refined Dining:

Transport yourself to the elegant ambiance of Ransome’s Dock Restaurant and Bar with this sophisticated yet approachable recipe. Whether you’re hosting a dinner party or treating yourself to a gourmet meal at home, these pan-fried scallops with beetroot and walnut oil are sure to impress even the most discerning palate. Indulge in a culinary journey filled with harmonious flavors and exquisite textures, and elevate your dining experience to new heights of culinary excellence. Bon appétit! 🍷✨