Horseradish Crème Fraîche:

In a small bowl, combine the horseradish and crème fraîche.

Whisk vigorously until the mixture reaches soft peaks. 

Season with salt. 

Refrigerate until ready to serve.

Beet Puree:

In a pot, combine the beet, vinegar, spices, and bay leaf. Pour in water to cover.

Bring to boil and simmer until the beet is cooked, about 30 – 40 minutes. Test for resistant with skewer, skewer should slide out easily. 

Remove the beet from the pot. Strain the liquid. Discard the spices and reserve the liquid.

Peel the beet and cut into 8 pieces. 

Put pieces in a blender and add enough of the reserved liquid to blend until smooth.

If desired, pass the puree through a fine sieve.

The puree can be made a day ahead.

Risotto:

Pour the stock into a saucepan and bring to a simmer. Reduce the heat if necessary to maintain the barest simmer. 

In a large saucepan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until soft and translucent.

Add the rice and toast, stirring frequently to avoid it from becoming caramelized (it will squeak when it’s ready).

Deglaze the pan with the white wine.

When wine is absorbed, add the hot stock in ¾ cup increments, stirring slowly and consistently. Only add more stock when the previous addition has been absorbed.

When rice is cooked to your desired liking, stir in the butter and the reserved beet puree. Season with salt and pepper.

Scallops:

In a frying pan large enough to hold all the scallops, heat the oil until smoking hot. 

Carefully place the scallops in the pan and sear until golden brown.

Turn the scallops and add the butter.

Baste the scallops with the melted butter and cook until medium-rare, about 1 minute.

Place on a tray lined with paper towels to drain any excess fat.

Plating:

Mound the risotto in the center of each plate.

Set a scallop in the center of the mound.

Spoon the horseradish crème fraîche over the scallop.

Garnish with olive oil and freshly ground pepper.

-Chef Peter Janiak