Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 450°F, and clean and oil the grates.

2. 2.

   Trim and scrub 1 bunch baby golden beets. Bring 8 cups water to a boil in a covered saucepan, add the beets, and simmer until easily pierced with a paring knife, 18 to 22 minutes.

3. 3.

   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.

4. 4.

   Halve and pit 1 large peach, then brush its cut sides with 1 teaspoon extra-virgin olive oil.

5. 5.

   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 freshly ground black pepper

   Keep the brown-butter hazelnut sauce warm.

6. 6.

   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 and 1/2 teaspoon Diamond Crystal kosher salt flakes.

7. 7.

   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.

8. 8.

   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.

9. 9.

   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.