Ingredients
3 oranges
3 cups 1/2-inch cubes peeled beets (from about 6 medium) varied colors, if you like
3 1/2 tablespoons vegetable oil
1 cup dry white wine
1/3 cup thinly sliced shallots
1/4 cup orange juice
1/2 cup whipping cream
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
1 teaspoon Sherry wine vinegar
2 tablespoons chopped fresh dill
18 large sea scallops
Preparation
Peel and remove pith from oranges. Cut between membranes to release segments.
Preheat oven to 350. Toss beets with 1 1/2 tbsp. of the oil on a rimmed baking sheet to coat. Salt and pepper. Roast until tender, stirring occasionally, about 50 minutes.
Combine wine, shallots, and juice in a small saucepan over medium-high heat. Boil until reduced to 1/3 cup, about 10 minutes. Add cream; reduce heat and simmer until thickened, about 5 minutes. Strain and discard solids.
Return liquid to same saucepan over med-low heat. Add butter, several pieces at a time, and stir until melted (do not boil). Whisk in vinegar. Season with salt and pepper. Stir in dill. Keep warm.
Heat remaining oil in large nonstick skillet over high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until brown on both sides and just opaque in center, about 2 1/2 minutes in total.
