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    You are at:Home»Recipe»Beetroot, coconut & dill with tiny little scallops recipe

    Beetroot, coconut & dill with tiny little scallops recipe

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    By Chef M on May 7, 2019 Recipe

    The scallops are to this what the flaming orange zest is to a Cosmopolitan. Sure, you can enjoy it without, but there’s a reason earthy beetroot and sweet scallops are so commonly paired, and these little Patagonian ones are just so conveniently crouton sized…

    • Yield: 4 Servings

    Ingredients

    • 2 Tbsp olive oil, plus a drizzle for the scallops
    • 1 large sweet white onion, diced
    • 2 sticks celery, sliced
    • 1 lb 2 oz (500 g) peeled and diced beetroot [beet]
    • 2½ cups (600 ml) vegetable stock
    • 14 fl oz (1 x 400 ml) can coconut milk
    • a big bunch of dill, stalks discarded and fronds roughly chopped, plus a few sprigs to serve
    • sea salt and freshly ground black pepper
    • 1 pack Patagonian scallops, to serve
    • 4 teaspoons Greek yogurt, to serve
    How to Make It
    1. Heat the oil in a large saucepan over low heat, add the onion and celery and cook for about 10 minutes until both are tender. Add the beetroot and cook for 5 minutes more.
    2. Add the vegetable stock and pop a lid on the pan. Raise the heat to medium and cook for about 30 minutes, with the lid on, until the beetroot is tender.
    3. Pour in the coconut milk, then transfer the soup to a blender and add the dill and a good pinch of salt and pepper. Blend until smooth, then taste and add more seasoning if you feel it needs it it will take quite a lot.
    4. Heat a drizzle of oil in a non-stick frying pan set over high heat. Once very hot, add the scallops and flash fry for about 3 minutes maximum, turning halfway through, until they are golden and caramelized on the outside.
    5. Pour the soup into warmed bowls and top each with a quarter of the scallops, a teaspoon of yogurt and a few dill sprigs to serve.
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