Cut the cooked beets into 4 mm thick slices, each 25 mm x 25 mm. Prepare 3-4 slices per person.
Caramelize the acacia honey, deglaze with red wine, then add cinnamon, cardamom, lemon juice, orange juice, and ginger brunoise. Reduce by half, strain, and pour over the beet slices. Marinate for 24 hours.
Before serving, reheat the marinade and reduce to a syrupy consistency if needed.
For spiced beets, reserve scraps; dice some for skewers, purée the rest, add to the marinade juices, and reduce to a thick glace. Set aside.
Assemble mini skewers with diced beets, flat-leaf parsley, apple, and pink radishes.
Sear the scallops quickly in clarified butter on each side. Pan-sear the beet slices similarly. Arrange slices in a line across the plate, topping each with a scallop.
Sprinkle each scallop with a pinch of Tahitian vanilla salt and freshly ground pepper.
Drizzle reduced beet glace on the left, line scallops lengthwise in the center, and streak tomato coulis on the right.
On the beet side, add a mini skewer drizzled with balsamic vinaigrette, mold crushed grain of paradise*, and garnish with diced tomatoes and chervil.
*Crush maniguette (grain of paradise) berries between two sauté pans.
Recipe created by Chef Hubert at Bistro d'Hubert
