Seared Scallops With Beetroot Purée, Potato, And Spinach

• 6 large scallops
• 1 large potato
• 6 big leaves of spinach
• 4 beetroots
• 1 lemon
• salt and pepper
• olive oil
• vegetable oil
• 3 cloves of garlic

1. Prepare your beetroot puree, by putting your beets, a dash of lemon juice, olive oil, and salt and pepper to taste in a blender. Blend until it is coarse and all ingredients are mixed (it should have a firmness similar to ice cream -- you just need a bit of olive oil to very loosely bind the beets)
2. Slice your potato into very thin slices (so you can almost see through them), and then dry them out with a paper towel.
3. Put a bit of vegetable oil in a pan, along with 3 cloves of crushed garlic. Once the oil is very hot, fry the potatoes on both sides until they are slightly browned and crispy.
4. Once the potatoes have been fried, transfer them to paper towels to absorb the oil. Fry your scallops in the same oil until tender.
5. Remove the scallops once they are cooked through -- 3 to 4 minutes. Season your potatoes with salt and pepper, and place them on a plate. Then, put one big piece of spinach on each potato, and a dollop of the beetroot puree on top of the spinach. Then, put a scallop on each potato/spinach/puree combo, and enjoy! I recommend serving on this on a slate board, but any plate will work.

scallops, potato, spinach, beetroots, lemon, salt, olive oil, vegetable oil, garlic

Taken from food52.com/recipes/22441-seared-scallops-with-beetroot-puree-potato-and-spinach (may not work)