Grilled scallops with beetroot purée – Food & Home Magazine
Grilled scallops with beetroot purée – enjoy fresh seafood paired with creamy root vegetable sauce. Perfect for a special dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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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