SCALLOPS WITH ROASTED BEETS AND CHERRY TOMATO JAM
Chef Fabio Viviani Recipe
- Serves 4
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- prep time: 15 minute(s)
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- cook time: 45 minute(s)
Ingredients:
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1 lb. small scallops
4 yellow beets, boiled, peeled, cut into 1/4-inch slices
4 red beets, boiled, peeled, cut into 1/4-inch slices
1 cup mixed chopped garlic, fresh flat-leaf parsley, rosemary, and sage
6 Tbsp. Bertolli® Extra Virgin Olive Oil, divided
20 cherry tomatoes, halved
3 large cloves garlic
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Directions:
- Preheat oven to 475º.
- Season scallops, if desired, with salt and freshly ground black pepper. Heat 1 tablespoon Olive Oil in 12-inch skillet over high heat and sear scallops, turning once, or until a golden crust forms, about 4 minutes; set aside.
- Mix beets, garlic-herb mixture and 2 tablespoons Olive Oil. Bake 10 minutes.
- Heat remaining 3 tablespoons Olive Oil in same skillet over low heat and cook tomatoes, pinch of salt and garlic. Cook until tomatoes and garlic are reduced to a jammy consistency, about 20 to 25 minutes.
- To serve, cut scallops in half and stack on top of each other. Arrange 1 slice yellow and red beet on top. Drizzle some tomato jam around the side.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar.
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