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    Home » Recipes » Fish and Seafood

    Seared Scallops with Roasted Beet Puree

    By: Kim Peterson · Posted: Jun 18, 2018 · Updated: Mar 21, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Treat yourself to sweet Seared Scallops with Roasted Beet Puree for a casual, elegant meal. Tender, caramelized scallops nestled on greens in swirls of a vibrant, velvety sauce is irresistible. The best part is making them disappear!

    Remember to PIN THIS to save the recipe for later!

    Seared Scallops with Roasted Beet Puree | Give it Some Thyme – an easy and delicious recipe for perfectly seared scallops drizzled with a velvety puree of roasted beets!

    Preparing the Beet Puree

    When it comes to beets, people fall into one of three camps. Love them. Hate them. Or, like them but don't want to deal with them. "They're dirty and stain everything." While they are dirty (since they grow in dirt) and have intense pigment that stains, when treated properly they're quite innocent and delicious.

    That being said, there are a few ways to approach beets. You can roast, boil, steam them, or even buy an already-cooked package of them at the grocery store. Decisions, decisions!

    Though it requires a hot oven, roasting beets, rather than boiling or steaming, concentrates beets' flavors and sugars, and brings out their sweeter side.

    Fresh beets and packaged beets on table.

    Tips for Cooking Beets

    • Cut off the leaves, rinse and save for another use. Rinse the beets thoroughly. Remaining grit can turn sweet beets into muddy beets. No fun.
    • Wear gloves! Once roasted, beets are super easy to peel but be sure to protect your hands unless you want to wash them a gazillion times. Do the same when handling anything coated in turmeric!
    • Plastic cutting boards work best with beets. Layer parchment over wooden boards as they are porous, and stains are nearly impossible to remove. If you stain a marble board, go shopping. You'll need a new one.

    Unpeeled roasted beets aren't much to look at but what lies beneath is rather special. You gotta love that color. These sweet and tender chunks are ready to puree into an awesome sauce with a little help from olive oil, sherry wine vinegar, honey, fresh tarragon, and of course, s+p. After just 30-45 seconds you'll have a velvety smooth puree.

    Beet puree ingredients on counter.

    Homemade Beets vs Packaged Beets

    Because curiosity often gets the best of me, I made the puree with packaged beets and with roasted beets. Could there really be much of a difference? I wanted to know because I totally understand what it's like to be short on time, and the need to take a quicker route on occasion. Plus, I wanted to be prepared with an answer, should any of you ask the question!

    Well, the verdict is (drumroll please) scroll down if you haven't already done so. 🙂 When in a pinch, go with already-cooked beets. The puree still tastes great and you save yourself at least an hour.

    But if you have time, the richer flavor and brilliant color of using fresh, roasted beets reigns supreme (yep, the one on the right). As the saying goes, you get out of it, what you put into it. That certainly rings true here.

    The great news is either version can be made a couple days ahead, making your scallop searing night a breeze.

    Packaged beet puree in white bowl on the left and homemade roasted puree in white bowl on the right.

    How to Prepare Scallops

    Now on to these ivory-pinkish puffs of beauty! Scallops are showstoppers when done right, and total flops when done wrong. Searing is quick yet tricky.

    Removing muscle tabs from raw scallops.

    Expert Tips

    • Buy dry-packed scallops over wet-packed. Wet-packed are soaked in a bath of phosphates that add water-weight to make the scallops swell. Water-weight you ultimately pay for. Dry scallops are phosphate-free, caramelize beautifully, and have a naturally sweet taste, whereas "wet" scallops tend to have an unpalatable soapy flavor.
    • Scallops should smell sweet and a little briny out of the package, not fishy.
    • These are fairly large 15-20 count scallops, meaning 15-20 per pound.
    • Remove the little, innocent-looking muscle tabs (shown below). They're tough when cooked and harbor grit and sand. Rather unpleasant. They peel off easily with your fingers.
    • Rinse your scallops, drain, then pat dry. And, dry again, and again, and again. Sorry to hammer this home, but if your scallops aren't dry, dry, dry, you'll be steaming them in a puddled pan rather than giving them a good sear.
    • A good sprinkle of kosher salt and pepper on the scallops does the trick.
    Scallops patted dry on paper towels and seasoned.

    How to Sear Scallops

    Get a large stainless steel or cast iron skillet nice and hot with a thin layer of oil. It's best to work in batches so you don't overcrowd the pan. These babes take only one in a half to two minutes per side to cook. You're looking for a caramelized crust on the top and bottom, and tender but not quite opaque in the center.

    Scallops seared in cast iron skillet.

    I simply served the scallops over a bed of greens and drizzled the beet puree over. You can get rather artistic with the plating if you like! It took all my might not to dive into the bowl when photographing. Eat well, friends!

    Seared Scallops and Beet Puree served over greens in large white bowl.

    Side Dishes to Serve

    Here are some side dish ideas along with other appetizers, salads, sauces and complementary main courses for a complete customized meal centered around scallops.

    Balsamic Roasted Root Vegetables

    Roasted Green Vegetable Medley

    Potato Leek & Fennel Gratin

    Mediterranean Rice Stuffed Tomatoes

    Close up of seared scallops splattered with puree.

    More Super Tasty Recipes from the Sea to Try!

    Sautéed Caramelized Salmon

    Seared Scallop Lettuce Wraps w/ Cashew Butter Sauce

    Fish Tacos Al Pastor w/ Grilled Pineapple Salsa

    Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates!

    Seared Scallops w/ Roasted Beet Puree | giveitsomethyme.com

    Seared Scallops with Roasted Beet Puree

    Crisped edges and tender, delicate centers are all yours with these Seared Scallops with Roasted Beet Puree. Enjoy making them disappear!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American, Seafood
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4 servings
    Calories: 207kcal
    Author: Kim Peterson

    Equipment

    • 12-inch cast iron skillet
    • Large, rimmed baking sheet
    • High-speed blender

    Ingredients

    ROASTED BEET PUREE

    • 10 ounces red beets , well rinsed
    • 4 tablespoons olive oil , divided
    • 2 tablespoons sherry wine vinegar
    • 1 tablespoon honey
    • 2 teaspoons tarragon , minced
    • Salt and pepper

    SCALLOPS

    • 2 pounds sea scallops , muscle tabs removed, rinsed
    • Salt and pepper
    • 2-3 tablespoons olive oil , divided

    Instructions

    BEET PUREE

    • Preheat oven to 400°F.
    • Place whole beets in a foil-lined baking dish. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Cover tightly with more foil.
    • Bake 45-60 minutes, or until a knife inserts easily.
    • When the beets are cool enough to handle, peel and cut into chunks.
    • Place beets, 3 tablespoons olive oil, sherry wine vinegar, and honey in a blender. Puree until smooth and velvety, 30-45 seconds.
    • Whisk in tarragon. Season to taste with salt and pepper.
    • Set aside while searing scallops. (Puree can be made 2 days ahead. Let come to room temperature before serving.)

    SCALLOPS

    • Thoroughly dry* scallops with paper towels or a dishtowel.
    • Season scallops with kosher salt and pepper on both sides.
    • Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat.
    • Add about ⅓ of the scallops. You don't want to overcrowd the pan. Sear no more than 2 minutes on each side.
    • Scallops should be caramelized and crusted on the outside, and tender and not quite opaque in the center.
    • Place seared scallops on a paper towel-lined dish and tent with foil. Continue to sear scallops in 2 more batches, adding olive oil as needed.
    • Serve scallops warm with roasted beet puree. Garnish with minced tarragon, pea shoots, and sliced green onion, as desired.

    Notes

    *The scallops need to be dry, dry, dry. If they’re not dry, they will not sear. There will be a puddle in your pan instead, and the scallops will steam.

    Nutrition

    Calories: 207kcal | Carbohydrates: 19g | Protein: 29g | Fat: 5g | Cholesterol: 54mg | Sodium: 946mg | Potassium: 731mg | Fiber: 2g | Sugar: 9g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 37mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Ben|Havocinthekitchen says

      June 19, 2018 at 9:19 pm

      I love both scallops and beets, but I would never have thought of combining them together. This sounds and looks amazing, and you beautifully seared the scallops, too!

      Reply
      • Kim Peterson says

        June 21, 2018 at 3:38 pm

        Thank you Ben! My husband was suspect of the combination as well at first then completely devoured his plate. 🙂

        Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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