Contributed by Robin Fowler:
The recipe-- based on recipe I found online, an entree at a local restaurant, and a recipe from an in-flight magazine (sorry, I don't have more info on the recipe sources).
This made enough for 2 adults with leftover beets.
Peel and cut up 3-4 beets into 2" cubes. Boil them in 2 cups water, 2 T butter, 1/3 cup balsamic vinegar, and 1/2 cup brown sugar. Boil for 1 hour (sauce will cook way down).
Cook 1/2 lb. scallops in 2 T butter (about 3-5 minutes per side). Add beets and beet juice and cook for another 1-2 minutes.
Serve over orzo pasta.
