Seared Scallops with Beetroot Purée, Potato, and Spinach

By • June 8, 2013 • 0 Comments

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Author Notes: I first created this recipe two summers ago, amidst a hot summers day, after eating excellent seafood while away on vacation. In search of a reprieve from an endless rush of pastas, cold soups, and salads, I created this: a simple, hardy yet light, calm yet exciting, seafood dish. When preparing your ingredients, make sure to very thinly slice the potatoes and then dry them out, frying them in an oil along with some crushed garlic gloves -- and fry your scallops in the same oil. Keeping everything together keeps cleaning up easier, and everything taste a tiny bit better!

For a very light starter this serves 2, but you can add as many scallop/potato/spinach/purée stacks as you want to serve any size of appetite -- this is just the right amount for us (and we have average sized appetites). Please feel free to adapt the recipe to your liking, and tell me how it works!
Ian S

Serves 2

  • 6 large scallops
  • 1 large potato
  • 6 big leaves of spinach
  • 4 beetroots
  • 1 lemon
  • salt and pepper
  • olive oil
  • vegetable oil
  • 3 cloves of garlic
  1. Prepare your beetroot purée, by putting your beets, a dash of lemon juice, olive oil, and salt and pepper to taste in a blender. Blend until it is coarse and all ingredients are mixed (it should have a firmness similar to ice cream -- you just need a bit of olive oil to very loosely bind the beets)
  2. Slice your potato into very thin slices (so you can almost see through them), and then dry them out with a paper towel.
  3. Put a bit of vegetable oil in a pan, along with 3 cloves of crushed garlic. Once the oil is very hot, fry the potatoes on both sides until they are slightly browned and crispy.
  4. Once the potatoes have been fried, transfer them to paper towels to absorb the oil. Fry your scallops in the same oil until tender.
  5. Remove the scallops once they are cooked through -- 3 to 4 minutes. Season your potatoes with salt and pepper, and place them on a plate. Then, put one big piece of spinach on each potato, and a dollop of the beetroot purée on top of the spinach. Then, put a scallop on each potato/spinach/purée combo, and enjoy! I recommend serving on this on a slate board, but any plate will work.
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