• 3 red beets, peeled and chopped
  • ½ Granny Smith apple, peeled and chopped
  • 2 jalapeños, stemmed, seeded, and minced
  • ¼ chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 4 tbsp olive oil, divided
  • 1 lb scallops
  • 2 tbsp fresh lime juice
  • Ground white pepper
  1. Start by making the beet salsa. In a medium bowl, combine beets, apple, jalapeños, cilantro, red onion, 2 tablespoons of the olive oil, and 2 tablespoons of lime juice. Mix well. Set aside while preparing scallops.
  2. Rinse the scallops and pat dry with paper towels. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add scallops and sauté for 2 to 3 minutes per side, until golden brown. Sprinkle scallops lightly with white pepper.
  3. Divide beet relish evenly among two plates and top with scallops. Serve immediately.