Sauteed Scallops with Clementine Sauce and Toasted Beets

Step 1

Preheat the oven to 350 degrees F.

Step 2

Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne.

Step 3

In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm.

Step 4

In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides.

Step 5

Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.