For the soup:
2 Tbs. extra-virgin olive oil
1 lb. golden beets, root only, peeled and diced
Kosher salt
1 small yellow onion, cut in small dice
1 rib celery, cut in small dice
2 cloves garlic, minced
Pinch of saffron
1 bay leaf
3 sprigs thyme
1/4 cup dry white wine
3 Tbs. fresh orange juice
3½ cups vegetable stock
Freshly ground black pepper
Heat olive oil in a large Dutch oven or saucepan over low-medium heat. Add the beets. Season with a pinch of salt. Add the onion, celery, and garlic. Cook, covered, over low heat until the celery is tender and the onion is translucent, about 10 minutes. Add the saffron, bay leaf, and thyme.
Add wine and increase the heat to high. Cook, stirring occasionally, until the wine has completely evaporated, two to three minutes. Add the orange juice and cook, stirring occasionally, until the juice has completely evaporated, two to three minutes. Add three cups of the stock and bring to a simmer. Reduce the heat to low and cook until beets are very tender and falling apart, 30 to 45 minutes.
Working in batches if necessary, purée the soup in a blender until very smooth. Keep warm or chill until ready to use. You can add some of the extra half cup of stock if the soup seems too thick.
For the salad:
4 dry-pack scallops weighing about 1½ oz. each, cut in 1/8-inch dice
1/2 Granny Smith apple, peeled, cored, and cut in 1/8-inch dice
1/2 tsp. horseradish
Juice of 1/2 lemon
3 Tbs. extra-virgin olive oil, plus more for finishing
2 small scallions, slivered
2 tsp. minced tarragon
Sea salt
Freshly ground black pepper
Combine scallops, apple, horseradish, lemon juice, olive oil, scallions, and tarragon in a small bowl. Season with salt and pepper. Cover and refrigerate for at least one hour, but no more than four.
To serve, heat soup. Ladle the hot soup into four warm bowls. Divide the scallop salad among the four bowls, placing it in the center of the bowl. Drizzle with oil and serve.
