Scallops With Apple Gastrique

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James Beard

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Ingredients

2 quarts apple cider

2 medium golden beets, washed, peeled, and cut into 1/2-inch pieces

2 medium red beets, washed, peeled, and cut into 1/2-inch pieces

2 medium Yukon gold potatoes, washed, peeled, and cut into 1/2-inch pieces

1/4 cup canola oil

1 pint Brussels sprouts, washed and trimmed

16 to 24 dry sea scallops

Salt and pepper, to taste

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