Chef Graham Elliot Bowles of Avenues
Yield: 4 Servings
1 pound golden beets
4 Tablespoons olive oil
Salt and pepper
1/2 bottle Merlot
6 red beets, peeled and juiced*
12 sea scallops, outer membrane removed
Preheat oven to 400°F. Rub the beets with 2 Tablespoons oil and cover with aluminum foil. Bake in the oven for 40 minutes, or until fork tender. Cool, then peel and cut into quarters. Season with salt and pepper.
Simmer the wine in a pot until reduced enough to coat the back of a spoon. Add the beet juice and continue to reduce until sauce-like consistency. Season with salt and pepper.
Heat remaining 2 Tablespoons oil in a skillet over high heat. Season the scallops with salt and pepper and sear on all sides until golden brown and cooked through. Serve with the beets and sauce.
*If you do not have a vegetable juicer, you can buy beet juice at specialty markets.
Round Out the Meal:
With sauteed rapini
Kid Friendly:
Omit the wine reduction.
Wine Pairing:
A Barolo