Grilled Scallops with Golden Beets
Caramelized sea scallops meet smoky golden beets, juicy grilled peach, and crunchy hazelnuts under a luxurious lemon-brown butter sauce.
- Total time: 50 min
- Servings: 2 servings
- Estimated total cost: $26
- Calories per serving: 690 cal
- Stovetop
- Grill
Ingredients
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Wild Caught Sea Scallops 10/201 lb $15.99
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Baby Golden Beets Bunch1 bunch (about 12 oz) $1.99
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Fresh California Yellow Peach1 large peach $1.99
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Shallots2 tablespoons minced $3.99
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Fresh Organic Lemon1 lemon $1.29
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Raw hazelnuts1/4 cup, roughly chopped
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Unsalted butter3 tablespoons
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Extra-virgin olive oil2 tablespoons
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Pure maple syrup1 teaspoon
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Dried thyme1/2 teaspoon
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Diamond Crystal kosher salt flakes1/4 cup plus 2 1/4 teaspoons
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Freshly ground black pepper1/2 teaspoon
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Water8 cups
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Willamette Valley Vineyards Pinot Gris1 bottle $20.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat a grill to medium-high, about 450°F, then clean and oil the grates.
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Trim and scrub 1 bunch baby golden beets. Bring 8 cups water and 1/4 cup Diamond Crystal kosher salt flakes to a boil in a covered saucepan. Add the beets and simmer until easily pierced with a paring knife, 18 to 22 minutes; the salted cooking water seasons them throughout.
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While the beets cook, remove the side muscles from 1 pound sea scallops and pat them very dry. Season all over with 2 teaspoons Diamond Crystal kosher salt flakes and refrigerate uncovered for 15 minutes.
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Halve and pit 1 large peach, then brush its cut sides with 1 teaspoon extra-virgin olive oil.
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Melt 3 tablespoons unsalted butter in a small skillet over medium heat. Add 1/4 cup roughly chopped raw hazelnuts and cook, swirling frequently, until the butter smells nutty and its milk solids turn golden, 3 to 4 minutes. Remove from the heat and stir in:
- 2 tablespoons minced shallot
- Zest and 2 tablespoons juice from 1 lemon
- 1 teaspoon pure maple syrup
- 1/2 teaspoon dried thyme
- 1/4 teaspoon Diamond Crystal kosher salt flakes
- 1/4 teaspoon freshly ground black pepper
Keep the brown-butter hazelnut sauce warm.
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Drain the beets and let them cool for 5 minutes. Slip off their skins with paper towels, halve them, and toss with 2 teaspoons extra-virgin olive oil.
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Grill the beets cut-side down and the peach cut-side down until marked, about 2 minutes. Turn and grill for 2 minutes more, then transfer both to a cutting board. Cut the peach into wedges.
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Pat the seasoned scallops dry again, then coat them with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon freshly ground black pepper. Grill without moving until well marked, 2 to 3 minutes; turn and cook for about 2 minutes more, pulling them at 120°F. Rest for 2 minutes.
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Arrange the grilled beets and peach wedges on two plates, top with the scallops, and spoon the warm brown-butter hazelnut sauce over everything.
Want more detail? See the temperature guide.
Drink pairing: A crisp Pinot Gris complements the sweet scallops and peach while refreshing the rich brown-butter sauce.
Wine picks:
- Willamette Valley Vineyards Pinot Gris $20.99 1 bottle
- Erath Pinot Gris Oregon White Wine $12.99 1 bottle
Why it works: The dish’s sweet scallops, grilled peach, and golden beets call for bright acidity, while the lemon-brown butter benefits from a wine with some texture. These Oregon Pinot Gris selections offer freshness without overwhelming the delicate seafood; the Willamette Valley bottling is the more polished choice for the luxurious sauce.