Maine Scallops With Roasted Baby Red Beet Pickled Mustard Seed And Pistachio Food

PICKLED BABY BEETS

Steps:

• Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
• Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
• Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.

VILLAGE WHISKEY PICKLED BABY BEETS RECIPE

Steps:

• Remove greens from the red beets and gold beets and wash thoroughly. Blanch the beets in boiling salted water until the skin becomes loose, for about 4 to 5 minutes. Shock the beets in ice water until cool.
• Combine 1/4 cup salt, onion, sugar, bay leaves, thyme, orange zest, orange juice, allspice, mustard seeds, canella, cloves, water, rice wine vinegar, balsamic vinegar, and honey in a separate pot, stir to incorporate and bring to a simmer.
• Peel the skin from the beets. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate for 10 to 14 days and enjoy.
• Garnish with whipped ricotta and grilled sourdough.
• Cook's Note:
• Pickled beets retain a tender yet delightfully snappy texture. Their sweet earthiness is complemented by canella and clove, and brightened by orange and aromatic herb. Rice wine and white balsamic are the vinegars of choice because of the subtlety of rice wine as a base, and the sweet complexity of their flavors.

SAUTEED SCALLOPS WITH CLEMENTINE SAUCE AND TOASTED BEETS

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• 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.
• 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.
• Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.

DINNER ON A PAINTER'S PALETTE

Steps:

• For the Yams: Place a sheet of aluminum foil on the bottom oven rack, then preheat oven to 400 degrees F.
• Bake yams on the top rack for 1 1/2 hours, or until they are soft and have started to ooze beads of dark syrup. Remove yams from oven and allow to cool slightly. Then separate and discard the skins. Whip yams in a food processor or mash by hand. (Unlike regular mashed potatoes, yams benefit from the smoothness created by a food processor.) Add nutmeg and slowly mix in half-and-half. Reserve.
• For the Spinach: Remove stems, then wash spinach thoroughly. Shake off excess water, but do not dry.
• In a non-aluminum pot, over medium heat, add the oil, garlic, and leek. Stir until leeks and garlic become translucent. Add spinach and cover pot. Cook for approximately 5 minutes, or until spinach has completely wilted. Let cool, then squeeze out all liquids. Puree spinach in a food processor along with salt, pepper and nutmeg. Reserve.
• For the Beets: Preheat the oven to 450 degrees F.
• Roast beets in the oven until tender, about 1 1/2 hours. Let cool. Peel off skin and discard. Then puree beets in a food processor. Reserve.
• For the Scallops: Season the scallops with salt and pepper. Saute in a butter over medium-high heat for approximately 2 minutes per side, or until cooked throughout.
• Reheat vegetables just before serving. Spoon 1 dollop of veggies onto each palette, and add 1 scallop. Serve immediately.