Roasted Native Scallops with Beets, Tuscan Kale and Oven-Dried Tomatoes
Chef/Co-Owner Beau Vestal, New Rivers, ProvidenceAs the weather gets cooler, the local scallops get sweeter. Enjoy this cool-weather dish that utilizes end-of-season plum tomatoes and fall’s bounty of beets and kale.
Ingredients
Tomatoes
- 6 plum tomatoes, cut in half pole to pole
- Kosher salt (like Diamond Crystal)
- Freshly ground pepper
- 2 tbsp extra-virgin olive oil
Beets
- 2 pounds yellow beets, boiled until tender, peeled cut into ½-inch cubes (see note)
- 2 tbsp unsalted butter
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh flat-leaf parsley
Kale
- 1 large bunch Tuscan kale, washed, stems stripped, roughly chopped
- 2 tbsp olive oil
- 3 large thinly sliced garlic cloves
- ½ tsp chili flakes
- Juice of ½ lemon
Scallops
- 2 lbs (size 10–20) large sea scallops
- Neutral oil (such as sunflower)
- 2 tbsp unsalted butter, softened
- Juice of ½ lemon
Instructions
- Preheat oven to 275°F. Line a baking tray with parchment; arrange tomatoes cut side up. Season with salt and pepper and drizzle with olive oil. Bake for 90 minutes, until tomatoes become shriveled but not completely dried out. Remove from oven and reserve (this can be done in advance).
- Warm the cooked beets with butter in a medium skillet over medium heat. Season with salt and pepper. Once warmed through, about 4 minutes, add chopped herbs, season again and keep warm.
- In a large sauté pan over medium-high heat, sauté the kale in olive oil with sliced garlic and chili flakes. Once the kale has begun to wilt, about 3 minutes, turn off heat, add lemon juice and season. Move to a bowl, keep warm and wipe out the pan.
- Working in batches, about 8–10 scallops at a time to not overcrowd the pan, heat neutral oil in a large sauté pan over medium-high heat. (When a drop of water sizzles in oil, it’s ready.) Add scallops and season well. Let cook untouched 3–4 minutes, until nicely browned, flip, then remove from pan. Repeat for second batch, flip and turn off heat. Return other scallops to the pan. Add butter and lemon juice. Swirl together. Allow scallops to remain in the warm pan to finish cooking at least 3–4 minutes.
- For serving, divide beets and kale among 4 warm shallow bowls or plates and top with seared scallops. Top with 2 halves tomato for each serving and spoon remaining lemon butter from scallop pan over everything. Serve immediately.
Notes
Red beets are fine too, but they will stain the scallops.
