Sauteed Scallops with Clementine Sauce and Toasted Beets Recipe | Food Network
Get Sauteed Scallops with Clementine Sauce and Toasted Beets Recipe from Food Network
Ingredients
- 4 baby red beets, tops removed and washed
- 4 tablespoons clementine marmalade (regular orange marmalade can be substituted)
- 4 tablespoons coconut milk
- 4 tablespoons butter
- Salt
- Cayenne pepper
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 4 sprigs thyme
- 16 scallops
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