Grilled scallops with beetroot purée

For the beetroot purée, heat the olive oil in a saucepan over medium heat, add the onions and fry until translucent. Stir in the diced beetroot and the red wine vinegar. Add the tomatoes and thyme and cook until the beetroot is tender, about 15 minutes. Remove from the heat, take out the thyme and blitz the mixture well in a blender.

Pour the purée back into the saucepan and heat over medium-low heat until slightly thickened, about 5 minutes. Remove from the heat and stir in the cream. If the purée is too thick, add a little more cream to loosen.

For the scallops, heat a separate non-stick saucepan over medium heat. Add the butter, garlic, thyme and parsley. As soon as the butter melts, add the scallops and fry until tender, 2 – 3 minutes on each side. Take care not to overcook.

Season the scallops with salt and serve scattered over the purée. Garnish with a sprig of fresh thyme.