Toss beets in a large mixing bowl with 2 tbs of olive oil, salt, and pepper.
Roast beets for 45 minutes or until they are tender enough to poke with a fork.
Heat a medium sized pan with 1 tbs olive oil on medium-high heat. Once heated, add butter, garlic, and shallot, and apple cider vinegar. Saute until shallot begins to turn translucent, about 1.5 minutes.
Add beets and saute in the shallot/garlic mixture for 15 minutes, stirring frequently.
Transfer beets from pan to an immersion blender or food processor with crème fraîche and parsley, purée until smooth.
Bring a saucepan to a boil, add corn, and cook for 2-3 minutes.
Cook pappardelle according to package directions. Drain pot, leaving about 1/4 cup of water in the pot.
Transfer pappardelle back to pot and mix with 1/2 cup beet purée.
In a clean, non-stick pan, sear scallops with 1 tbs olive oil and 1 tbs butter.
When scallops are finished, place them atop the pappardelle and finish with parsley and lemon zest.
*Nutrition information is approximate and was calculated using a recipe nutrition label generator