Prep Time | 15 Minutes |
---|---|
Cook Time | 45 Minutes |
Seared Scallops With Roasted Beets And Cherry Tomato Sauce
by Chef Fabio Viviani
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Ingredients
- 2 yellow beets, boiled, peeled, cut into 1/4-inch slices
- 2 red beets, boiled, peeled, cut into 1/4-inch slices
- 3 large cloves garlic, minced
- Bertolli® Extra Virgin Olive Oil
- Salt and fresh ground black pepper
- 2 Tbsp. chopped fresh rosemary
- 2 Tbsp. chopped fresh sage
- 2 Tbsp. chopped fresh thyme
- 20 cherry tomatoes, halved
- 4 Tbsp. chopped Italian parsley, divided
- 1 lb. large scallops
- Bertolli® Extra Light™ Tasting Olive Oil
Directions
- Preheat oven to 475º. Boil beets until tender, slice into 1/4-inch slices and place on baking sheet. Top beets with minced garlic and drizzle with 2 tablespoons Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Top with rosemary, sage and thyme. Bake approx. 5 minutes.
- Heat 3 tablespoons Bertolli Extra Virgin Olive Oil in a skillet over low heat, add tomatoes with a pinch of salt and 2 tablespoons parsley. Cook until reduced to a saucy consistency, approx. 15 minutes. Remove from heat and add remaining 2 tablespoons parsley.
- Season scallops with pinch of salt and, if desired, very little fresh ground black pepper. Heat 1 tablespoon Bertolli Extra Light Tasting Olive Oil in 12-inch skillet over high heat and sear scallops until a golden crust forms, turning once, approx. 4 minutes; set aside.
- To plate, stack boiled beets and arrange scallops on top. Spoon some tomato sauce on top and drizzle additional sauce around the side. Drizzle Bertolli Extra Virgin Olive Oil; season with fresh ground black pepper to taste and serve.
- Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.