1. Cook the beetroot in advance, and bring it back to room temperature if cooked the day before. 2. Peel, and slice into 1/4" thick slices. 3. Dress with the oil, vinegar, salt& pepper. 4. Steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing. 5. Melt the butter with equal amount of olive oil in a heavy frying pan. 6. When the pan is very hot, cook the pink scallop roe first for 1 minute (disregard if you are using prepared scallops), then add the white meat for 45 seconds each side, then turn off heat. 7. Season with salt& black pepper. 8. SERVE AT ONCE! 9. Putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot. 10. Pour Chardonnay wine to accompany. ---------------------------------------------------------------------------
Nutrition
Ingredients
