Scallops with an Orange Cream Sauce and Roasted Beets June 11, 2008

This is the beginning of my sweet dinner from Monday night!

I wanted to use a totally new protein and also utilize the beets I got on Saturday at the Waverly Farmer’s Market!

Ingredients:
5 beets
8 scallops
1 count evoo
2 tbsp butter
s&p
1 tbsp red wine vinegar
1 large orange
3 tbsp heavy cream

Directions:
1) Preheat oven to 400 degrees. Wash, peel and cut up beets into 1.5 inch pieces. Toss with olive oil, s&p! Roast for 40 minutes, then immediately add juice from half an orange and red wine vinegar!
2) We seasoned the scallops liberally with sea salt and a bit of pepper. Heat up butter in nonstick pan. Cook each scallop for about 4 minutes on each side (until you can see the white changing color and there is a nice crust).
3) For the sauce, we squeezed the other half of the orange, added 1 tsp zest into a small saucepan. We let that cook down over medium high heat for 3 minutes and then added the cream and let it cook for another minute or so.
4) Plate the sauce, add scallops with extra zest and then plate beets! Enjoy!