SCARLET SCALLOPS WITH BEETS THREE WAYS
This recipe is based on one from the stellar blog No Recipes for Scarlet Seared Scallops. Beets are so tied to winter and were fun to use for the marinade for the scallops to make them a bright and bodacious burgundy hue. Sweet reddish scallops lay a top Pickled Chiaooga Beets which are surrounded by a Roasted Gold Beet Salad with Pea Shoots and Pear Dressing. An artistic dish for a food styling photography assignment.