Scallops with Apple Gastrique | James Beard Foundation

Ingredients

• 2 quarts apple cider
• 2 medium golden beets, washed, peeled, and cut into 1/2-inch pieces
• 2 medium red beets, washed, peeled, and cut into 1/2-inch pieces
• 2 medium Yukon Gold potatoes, washed, peeled, and cut into 1/2-inch pieces
• 1/4 cup canola oil
• 1 pint Brussels sprouts, washed and trimmed
• 16 to 24 dry sea scallops
• Salt and pepper, to taste