Seared Hokkaido Scallops with Vanilla-Beet Puree

Preparation

Baking Directions:

Seared Hokkaido Scallops Steal This Recipe® step-by-step Instructions1. Heat half the butter and the olive oil in a sauté pan2. Season the scallops with salt and sear approximately 2 minutes on each side, or until firm to the touch3. Add the other half of butter and squeeze of lemon4. Remove from heat, and allow scallops to rest on a paper towelVanilla-Beet Puree Steal This Recipe® step-by-step Instructions1. Place beet in pot and cover with water with salt2. Simmer for approximately 45 minutes, or until soft when pricked with a toothpick3. Remove and allow to cool; reserve the cooking water4. When cool, use a towel to rub the outside to remove skins5. Place beet in a blender with a bit of cooking water to adjust consistency; blend to very smooth6. Add scrapings from vanilla bean7. Add saltCaramelized Pineapple Compote Steal This Recipe® step-by-step Instructions1. In a pan, add the sugar and caramelize to brown2. Add the pineapple and the vanilla bean scrapings3. Add water and allow to cook down, approximately 20 minutes over low heat, until chutney-like consistency is achieved4. Allow to coolGolden Beets Steal This Recipe® step-by-step Instructions1. Place beet in pot, and cover with water with salt2. Simmer for approximately 45 minutes, or until soft when pricked with a toothpick3. Remove and allow to cool4. When cool, use a towel to rub the outside to remove skins5. Cut into cubes and squeeze lemon juice on cubes6. Toss with chives and another pinch of saltChioggia Beet Chips Steal This Recipe® step-by-step Instructions1. Slice the beets thinly using a Japanese mandolin or electric slicer2. Fry in vegetable oil to make chips3. Remove to paper towel; sprinkle with salt