I’m Todd Gray and I’m showing you how to prepare seared sea scallops with roasted beets and garden herb salad. Let’s complete our dish.

First we’re going to take our roasted beets. Lay them down on our plate. We’re going to, alternating colors and sizes, almost like a little mosaic, shingle these on, some of our nice small beets against some of our large beets.

Now that our plate has beets, let’s put a little pepper, salt and now some of our petite garden herbs, little pieces of fresh oregano, a garden mint, just a great, very refreshing bright salad, few of our fennel France, and finally a little bit of marsh lettuce. Put this down. Let’s take our sea scallops, place that on the top. Finish with a little bit more marsh lettuce. Get a little bit more of our fresh herbs, our vinaigrette dressing, just a place it on the top, kind of drizzle around naturally. Finally a little piece of our baby carrot, great flavor and color, nice orange on our dish, pull a dish of dressing.

And there you have it, seared sea scallops with roasted beets and garden herb salad. Always one of my mid-spring favorites, enjoy!