1½poundsnew potatoesNote: new potatoes are thin skinned; not all red potatoes are new potatoes.
4leeks, split in ½ lengthwise and cleaned, then cut into thin ½ moons
4large beets peeled and cubed
¼cupdiced fresh horseradish root
5scallops (10 count) per personabductor muscle removed
Olive oil for searing
Leek Potato Hash
Cook potatoes whole starting in cold water bring to boil simmer for 10 minutes or until slightly tender. Drain and cool. Cut into ½ inch dice. In sauté pan melt 4 tablespoons butter. Sweat* leeks until tender. Season with salt and pepper. Increase heat to high. Add potatoes, cook until brown and crispy.
Place beets and horseradish root in saucepan. Cover with water. Simmer 45 minutes until beets are soft. Replenish water if necessary. Puree in blender until smooth. Season with sea salt. Strain.
Pat scallops dry and season with salt and pepper. Heat 3 tablespoons olive oil in sauté pan. Sear until brown, 3-4 minutes per side. To plate – place hash in center. Ladle beet puree around arrange scallops on top
* A technique by which ingredients, particularly vegetables, are cooked in a small amount of fat over low heat. The ingredients are covered directly with a piece of foil or parchment paper, then the pot is tightly covered. With this method, the ingredients soften without browning, and cook in their own juices. www.epicurious.com/tools/fooddictionary