Recipe supplied by Chef Kobi Perdue
For the beets:
Rub with oil and salt then wrap in foil and roast in a 350* oven until easily pierced with a pairing knife. Let cool
In a sauce pot bring 3 cups of port wine and 1/2 cup of brown sugar to a simmer. Cook until reduced to 1 cup.
Peel and roughly chop beets then place in a blender. Add just enough of the port wine reduction to the blender for the beets to start blending. Reserve leftover reduction. Season to taste.
For the apples:
Peel and cut apples into 2 inch batons. Toss in lemon juice. Lay apple pieces side by side in a vacuum bag and seal. Place in freezer for thirty minutes then remove.
For the walnuts:
Toast in 350* oven until fragrant and slightly darker. Aprox 8-10 minutes
For the scallops:
Dry with a paper towel and place on a plate. Heat a sauté pan over medium high heat. Place a tab of butter in the pan and swirl until the foam subsides. Season scallop lightly with salt and pepper then place in pan. Do not touch the scallop for aprox 1.5-2 minutes. After the edge of the scallop touching the pan turns golden flip the scallop and add another tab of butter. Cook another 1-2 minutes before removing from heat and resting.
For plating:
Put some of the beet puree on a plate and using a spoon spread it in an elongated shape. Place the scallops in two spots and arrange some of the apple batons around them. Take a few walnuts and using a micro plane grate them over the top of the scallops and apples. Now scatter a few micro greens over the dish and voila.