Caramelized Scallops With Red Beet And Caper Beurre Meuniere

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Washington Post


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16 (2 pounds) sea scallops, preferably dry-packed


Freshly ground white pepper

8 tablespoons grapeseed oil, or as much as needed

1/3 cup white wine

1/2 stick (2 ounces) unsalted butter

1/4 cup roasted red beets *, diced

1 tablespoon minced shallots

1 1/2 teaspoons minced capers

1 tablespoon minced garlic

1 tablespoon lemon juice

1 tablespoon chopped parsley

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