- Beet pesto makes 8 portions of scallops
The natural deliciousness of the seafood and overall simplicity of this dish allows the seafood to be the star of the show. I enjoy making the hiramasa in the spring, summer and fall here in Texas because it never really gets cold here. The flavors of the salad are crisp and bright so they play well with the buttery texture and flavor of the fish. These same flavors work well with tuna, seabass and really any other fish that has a nice fat content.
Truluck's is a staple for seafood fine dining in Dallas. (Courtesy)
Ingredients
Golden Beet Pesto
- 1 lb golden beets, roasted, peeled, chilled, chopped
- 1/2 cup cashews, roasted
- 1 tbsp garlic, ends removed, chopped
- 1/4 cup white balsamic vinegar
- freshly squeezed orange juice
- 1/4 cup nutritional yeast
- 1 tsp salt and pepper
- 1/4 cup extra virgin olive oil
- 2 tbsp tarragon, picked
- 2 tbsp basil, picked
Sea Scallops
- 8 oz per portion scallops, foot removed, patted dry
- 1/4 tsp clarified butter or oil
- salt and pepper or favorite steak seasoning, to taste
- 1 tbsp whole butter, softened
- 1/2 cup golden beet pesto, warm
- 1 tbsp herb oil
- lemon half for garnish
Directions
golden beet pesto
- Place all ingredients in a food processor except for the herbs and blend until smooth
- Fold in the herbs and season to taste
sea scallops
- Heat a tiny amount of clarified butter in a pan and slowly pan sear the scallops until golden brown. Take your time and caramelize the scallops
- When golden brown, flip the scallops, turn off the heat and add the whole butter
- Allow the scallops to rest while plating the pesto and oil
- Turn the scallops in the butter so that they are glistening before putting on the plate
- Serve immediately
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