Directions
1. Roast beets in a 350°F oven for 45 minutes or until a fork slides into them without much force. Cool beets and peel, purée in a food processor until smooth. Place beet purée in a small pot.
2. Heat white wine and reduce by half, then add juice and zest of orange. Whisk in 3 tablespoons of butter and set aside.
3. Melt the remaining butter in a hot pan. Cook scallops until crisp on the outside and just warm on the inside.
4. Reheat beet pure, season to taste with salt and pepper, and mold into a round in the centre of each plate.
5. Pour the orange butter around the beet purée, and arrange three scallops on top of the purée on each plate.