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Heat palm sugar in a small saucepan untill it begins to caramelise.
Add spices and cook through for one minute.
Mix in grated beetroot and a pinch of salt and cook for several minutes.
Deglaze pan using warm water and De Soto vinegar, then place aside to cool.
Heat extra virgin olive oil in a frying pan until it begins smoking.
Add scallops and sprinkle with sea salt.
Once the scallops have begun to brown, turn the pan off and flip each scallop.
Add salt to taste and they are ready to serve.
Place beetroot in the centre of a deep dish, arrange scallops around the beetroot.
Sprinkle blue cheese over dish and drizzle with olive oil.
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