Tuesday, April 1, 2008

Pan Seared Scallops, roasted beets, Russian Kale, horseradish emulsion

This recipe came from WrightFood and we *loved* it. I sliced the potatoes and oven roasted them with fresh rosemary, then included them in the plating rather than doing them separately and that worked really well. I think next time I might slice the beets the same way and roast them as slices with the thyme and olive oil, then plate everything together. We got frozen scallops from Woodmans and they were actually quite good. I also used fingerling potatoes, kale and beets from Willy Street Co-op.

1 comment:

matt wright said...

I am so glad you liked the recipe! This was one of my favorites of the recent months. In fact, I just realised I did something similar just a couple of nights ago, but with black cod.

Roasting the beets sliced wouldn't actually be the best idea though :( they roast much better whole - they keep their colour, and they are also far easier to peal.

The scallops look perfectly seared. Great looking stuff.