4 scallops, cleaned
1 ½ C grape-seed or canola oil
5 red beets
½ C olive oil
1 C fresh squeezed orange juice
1 Belgian endive
2 T olive oil
parsley: picked to individual leaves
tarragon: picked to individual leaves
chives: picked to individual leaves
1 orange: sectioned, peeled, segments
2 T whole grain mustard
1 t ground yellow mustard seed
1 T honey
pinch red pepper flakes
pinch ginger, ground
¼ t apple cider vinegar
Preparation For the red beet-orange puree:
Heat oven to 425. Toss beets in olive oil, lightly salt; wrap individually in aluminum foil, and roast in oven until easily pierced with a toothpick. Peel when still warm, set aside. In a blender, add 4 of the 5 beets, orange juice, and 2 T grape-seed oil. Puree until smooth. Set aside. Dice the remaining beet and set aside.
Preparation For the mustard:
Combine mustards, honey, red pepper flakes, nutmeg, ginger, vinegar, salt, and 1 T grapeseed oil in bowl and whisk together. Set aside.
Preparation For the endive:
Cut endive in half lengthwise and toss in olive oil and salt. Grill over medium flame until lightly charred and softened.
Season scallops with salt and pepper. Heat frying pan until nearly smoking; add 2 T grape-seed oil and sear scallops on each side until just cooked through. Place red beet puree and grilled endive on plate. Add scallops on top of the endive and top with herbs, sectioned oranges, and dice beets. Drizzle mustard around plate and serve warm.