1/2Tbspavocado oilplus a little extra for greasing pan
extra sea salt for seasoning
Instructions
Preheat oven to 400°F.
Pat scallops dry and remove the small side muscle from each one if it's still attached.
Lay them out on paper towels to dry even more while making the rest of the dish. In order to get a good sear, these suckers need to be completely dry.
Lightly grease 1 slot in a muffin pan.
Using a sharp knife, cut the top off of the garlic head (approx 1/2 cm) to expose the cloves.
Remove the papery outer layers.
Rub the exposed clove ends with a little avocado oil, then cover the top with a square of aluminum foil and place the clove in the muffin pan.
Roast the garlic for 45-50 minutes.
Remove garlic and allow it to cool. Sqeeeze garlic out of the skin and place in the bowl of a food processor.
Add beets, coconut cream, lemon juice, cardamom, and salt to the bowl of the food processor and blend until until smooth.
Heat butter or ghee and avocado oil in a large sauté pan over medium/high heat. If using butter, skim off the milk solids as the butter heats up. This will help to mitigate any smoking that may occur.
Lightly salt the scallops.
Once the pan is hot, place the scallops in, one by one, making sure to leave a bit of space in between each one.
Sear the scallops for 90 seconds on each side for large scallops and 60 seconds on each side for medium-sized scallops. Use tongs to flip them.
If you need to make them in batches, make sure to add more butter/oil as needed. Just make sure you allow the pan to reheat between batches.
Plate the scallops either on top of the purée or on the side.