Friday - - Food -

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.

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