Seared Scallops with Beet Risotto and Horseradish Crème Fraiche | Archery Summit

Ingredients

• 1/4 cup prepared horseradish
• 1 cup crème fraîche
• Salt
• 1 medium-large beet
• 2 tablespoons red wine vinegar
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon peppercorns
• 1/2 teaspoon coriander seed
• 1/2 teaspoon whole allspice
• 1 bay leaf
• 6 cups chicken or vegetable stock
• 2 tablespoons olive oil
• 1/2 cup finely diced onions
• 1 cup Carnaroli or Arborio rice
• 3/4 cup dry white wine
• 3 ounces unsalted butter
• Salt and freshly ground pepper
• 2 tablespoons grapeseed oil
• 12 u-10 sea scallops
• 2 tablespoons unsalted butter