Preheat oven to 320°

Place beets in an 8x8 inch, 2 qt baking pan with 1/4 in water. Cover and bake until tender when pierced with a knife, 45 mins - 1 hour.

Drain and transfer the beets to a bowl to cool to room temp, anout 1 hour.

Peel the beets and cut them into 1/8 in thick slices.

Fan the beets and cucumber on 2 plates. Fan the scallops out along the beets.

In small bowl, stir together thr lemon zest, lemon juice, scallion, olive oil, coconut oil, and salt. Divide the dressing between the plates of scallops, beets, and cucumber. Drizzle with additional olive oil and season with salt to taste.