Scallops Preparation:
For the scallops, prepare the scallops by removing each from its shell with a small, sharp knife. Remove the orange corals and membranes from around the outside of each scallop.
Heat the oil in a frying pan over a medium heat. When hot add the scallops and cook for 1-2 minutes, then turn them over. Add the butter and fry, basting the scallops with the melted butter for a further minute.
Squeeze over the lemon juice and salt pepper remove from the heat immediately.
Beetroot puree;
1. bring a saucepan of water to the boil; add the beetroot. Simmer covered with the lid on for 30-40 minutes or until tender. Peel. Dice 1 ½ of the beetroot into a small dice. Combine , white wine vinegar and lemon juice in a small saucepan, bring to the boil. Add the diced beetroot and simmer for 3-6 minutes. Place the remaining beetroot in a food processor, process until smooth, add a dash of water, and olive oil, continue to process, drizzle in some olive oil and season with salt and pepper, until smooth.
Curried foam:
1. To start the curry foam, combine the shallot, garlicsame scallops pan with a little oil. Add the curry powder, cover and sweat over a low heat for 5 minutes. with milk, bring to the boil and simmer for 20 minutes at the last put some cream. Strain the mixture into another saucepan, pushing hard with the edge of a ladle to extract all the juices. make a foam with hand blender.