Seared Scallops with Beet Vinaigrette
Serves 10

8 oz beets, whole
3 fluid oz cider vinegar
1 1/2 fluid oz olive oil, extra virgin
5 fluid oz chicken stock*
2 oz dill leaves, chopped
1/2 tsp salt
1/4 tsp black pepper, ground
18 oz scallops, cleaned
3 oz carrots, shredded
3 oz daikon radish, shredded
10 leaves wild greens, assorted

Cook beets in the skins until tender enough to be pierced easily with a kitchen fork.  Peel them and grate.  Using an immersion blender, food processor or blender, puree them.  Gradually incorporate the vinegar, olive oil and stock to make a vinaigrette.  Add dill, salt and pepper by hand.

Pat the scallops as dry as possible and then pan-sear in a nonstick or seasoned cast iron skillet until browned on both sides.

Serve the scallops with the beet vinaigrette, carrots, daikon and greens.

*The following is one presentation suggestion.  Pool about 1 1/2 fluid oz of vinaigrette on a plate and place a lettuce leaf in the center.  Mound the carrots and daikon on top of the lettuce and arrange the scallops around the salad.

Catering to your Tastes, Pottstown, Pa  610-326-4787