Heat a cast iron skillet on medium heat and add butter, oil and thyme
When the butter bubbles add scallops and season lightly with salt
When scallops start to brown, flip them over and cook for a further minute
Place three small nests of beetroot on each plate and top each with a scallop and a slice of chilli
Beetroot Nests
Ingredients
1 medium beetroot
oil for frying
Method
Cut the beetroot into julienne, soak in cold water for 2 minutes and blot dry on paper towel
Heat oil for deep frying in small heavy based pot
When the oil reaches 180°C add beetroot in small batches and fry until crisp
Drain on paper towel, sprinkle with salt and set aside
Tips & Hints
Use a cast iron pan for best caramelisation, remove the small muscle on the side of the scallop for better presentation, the scallops should be served under done so they remain juicy.
