Created By: Adam Matunas – Vermont ProStart student
Delicate, buttery scallops are enhanced by colorful beet puree. Seafood lovers will love this recipe from Adam Matunas, a Vermont ProStart student.
Preheat oven to 400℉. Wrap 4 beets in tin foil and place on baking sheet. Roast in oven for 1hr 15 min. Remove from oven and unwrap. Using a paper towel rub off the outer skin of the beets. Chop beets into ½ inch chunks. Place in a blender with 3 tbsp of water. Stream in two tablespoons of oil while blending until smooth. Serve warm
Begin by making a white roux with 30g of butter and 30g of flour. Melt Butter and then add flour, cooking for 1 minute on low heat. Set aside. In a medium saucepan add 3 cups of milk and half of one chopped white onion, 2 bay leaves, and 3 cloves of garlic. Over medium low heat bring milk mixture to a simmer. Remove from heat and slowly pour into the white roux while mixing (pour with saucepan lid on to remove aromatics).
Simmer over medium low heat while mixing regularly until thick. Add the juice of 2 lemons and 2 bunches of chopped parsley to the Bechamel to finish the sauce
Thinly slice three radishes Steam radishes over low heat for 15 min our until soft
In a non-stick pan add 2tbsp of canola oil and 1 tbsp of butter; put over medium high heat. Season sea scallops with salt and pepper after patting dry at room temperature. Place scallops in pan at points on a clock and sear for 1.5 minutes on the first side and 1 minute on the second side. Remove from pan and set on paper towels. Serve warm with other components as shown in the photo.