Ingredients for 10 portions
|0.045||LITER||Extra-virgin olive oil|
|0.001||KG||Ground black pepper|
Prepare the beet vinaigrette by simmering the beets in acidulated water until tender. When the
beets are cool enough to handle, peel and chop. Place the beets and vinegar and puree until smooth.
Whisk in the oil and season with the dill, salt and pepper.
For each potion: Dry approximately 0.1 kg scallops with paper toweling and dry-sear in a
seasoned saute pan until brown on both sides and cooked through.
Arrange the scallops with 0.014 kg greens and 1 tbsp/0.015 liter each of grated carrot and
daikon on a room temperature plate. Drizzle with 2 tbsp/0.030 liter beet vinaigrette and serve.
Note: For a more intense colour and flavour, use a juice machine to juice the raw beets.
Combine the juice and vinegar, whisk in the oil and season with dill, salt, and pepper.