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.