Grilled scallops with beetroot purée – Food & Home Magazine

Grilled scallops with beetroot purée – Food & Home Magazine

www.foodandhome.co.za

Grilled scallops with beetroot purée – enjoy fresh seafood paired with creamy root vegetable sauce. Perfect for a special dinner.

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Ingredients

  • BEETROOT PURÉE
  • 60ml (¼ cup) olive oil
  • 2 onions, finely chopped
  • 400g beetroots, finely diced
  • 40ml red wine vinegar
  • 4 tomatoes, peeled, seeded and diced
  • 2 sprigs fresh thyme
  • 100ml fresh cream + extra, if needed
  • SCALLOPS
  • 30g butter
  • 2 garlic cloves, peeled and crushed
  • 6 sprigs fresh thyme + extra, to garnish
  • 10ml (2 tsp) fresh flat-leaf parsley
  • 30 scallops, removed from shells
  • pink salt, to taste

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