Seared Scallops With Beet Salad And Horseradish Cream

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1 pound large unpeeled beets, cut into 1-inch wedges

Salt and freshly ground pepper

1/2 cup water

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon raspberry vinegar

1 small shallot, minced

1 tablespoon drained prepared horseradish

1/2 cup crème fraîche

1 teaspoon fresh lemon juice

12 jumbo scallops (about 1 pound)

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