5 tablespoons red wine jus (recipe to follow)

5 tablespoons beet jus (recipe to follow)

6-8 2oz scallops sliced thin to make 36 slices

3 tablespoons butter

1 tablespoon chopped parsley

18 stems of broccolini - steamed

2 tablespoons fine chopped celery

2 tablespoons fine chopped onion

2 tablespoons fine chopped carrot

1 bay leaf

1 sprig of thyme

1 1/2 cups beet juice.

Method: Reduce to 5 tablespoons on medium heat in small sauce pan.

Red Wine Jus

Combine 1 1/2 cups burgundy, 2 tablespoons each fine chopped celery, onion, carrot, 1 bay leaf, and 1 thyme sprig.

Method: Reduce to 5 tablespoons on med heat in small sauce pan and strain.

Method Dish

Warm the butternut squash with 1 1/2 tablespoons of butter. Mash until smooth and season with salt and pepper. Keep warm.

Lightly sauté the broccolini with 1 1/2 tablespoons of butter. Season with salt and pepper. Keep warm.

Combine red wine and beet jus into a small sauce pan. Warm slowly.

Preheat oven to 375 degrees

Lightly coat a sheet pan with some butter and layout 18 slices of scallops. Season with salt and pepper. Dollop 1 tablespoon of squash onto each scallop and top with remaining scallops. Brush with butter. Season with salt and pepper.

Bake for 3-4 minutes

To Assemble

Place 3 scallops each on 6 warm plates. Arrange broccolini around scallops and drizzle sauce onto plates. Garnish with parsley.