Scallop on beetroot

Ingredients for 4 servings:

• 12 scallops
• 1 beetroot
• 1 pinch(s) of saffron
• 1 lemon(s)
• 50 ml white balsamic vinegar
• 50 ml balsamic vinegar, aged
• 30 g butter
• 1 pinch of salt (beer salt-vanilla)
• 1 pinch of salt (beer salt chili)
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil down the juice of one lemon, a little honey, and a pinch of saffron until syrupy. Boil down the balsamic vinegar with a little honey until syrupy. Cook the beetroot until soft, peel, and thinly slice, then cut into small cubes. Make fine, diamond-shaped cuts in each side of the scallops. Fry in a little butter over low heat for about 1/2 – 1 minute on each side until light brown. Drizzle with a little butter and season with chili and vanilla salt. Place the scallops on the beetroot slices. Place the saffron and lemon reduction in small dots on the plate, place a drop of the balsamic and honey reduction in the center of the dots, creating a pattern with a toothpick if desired. Decorate with the finely diced beetroot.