GRILLED SCALLOPS WITH BEETROOT PURÉE
Prep time 15 mins Cooking time 20 mins Serves 6
BEETROOT PURÉE 4 tbsp olive oil 2 onions, finely chopped 400g beetroot, finely diced 40ml red grape vinegar 4 tomatoes, peeled, seeded and diced 2 sprigs fresh thyme 100ml fresh cream plus extra, if needed
SCALLOPS 30g butter 2 garlic cloves, peeled and crushed 6 sprigs fresh thyme plus extra, to garnish 2 tsp chopped fresh flat-leaf parsley 30 scallops, removed from shells Pink salt, to taste
For the beetroot purée, heat olive oil in a saucepan over medium heat, add onions and fry until translucent. Stir in beetroot and red grape vinegar. Add tomatoes and thyme and cook until the beetroot is tender, about 15 mins. Remove from the heat, take out the thyme and blitz the mixture well in a blender. Pour the purée back into the saucepan and heat over medium-low heat until slightly thickened, about 5 mins. Remove from the heat and stir in the cream. If the purée is too thick, add a little more cream to loosen. For the scallops, heat a separate non-stick saucepan over medium heat. Add butter, garlic, thyme and parsley. As soon as the butter melts, add the scallops and fry until tender, 2-3 minutes on each side. Take care not to overcook. Season the scallops with salt and serve scattered over the purée. Garnish with a sprig of fresh thyme.