Preheat oven to 400 degrees F (200 degrees C).
Bring the Apple Juice (2 cup) to a quick boil in a medium saucepan over medium high heat. Let simmer for 40 minutes or until it is reduced down to a syrup consistency, about a quarter of a cup of liquid.
In a medium bowl, toss Beet (2), Golden Beets (1), and Yukon Gold Potato (1) with Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Lay beets and potatoes in a single layer on a foil-lined sheet pan and roast in the oven for 30 minutes. Rinse and pat dry bowl.
Meanwhile, cut Brussels Sprouts (8 ounce) in half, then slice into quarter inch shreds with the flat side down. Place the sprouts in a medium bowl with Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Heat a medium saute pan over medium-high heat, add Olive Oil (1 tablespoon). Once pan is hot add the Brussel sprouts and a pinch of salt and a pinch of pepper. Cook for 5 minutes, and set aside.
Pat Scallops (6) dry with paper towels. Remove small muscle on the side of the scallops, if attached, and discard. Season with Salt (1/4 teaspoon). Heat a large saute pan over high heat with Olive Oil (1 tablespoon).
Once pan is smoking hot, add each scallop one at a time. Cook for 2-3 minutes on one side undisturbed to create a golden sear.
Turn scallops over and cook for 1 minute. Remove from heat and hold until plating.
Place the roasted potatoes, beets, and Brussels sprouts in the center of two plates. Place three scallops on top of the veggies on each plate with the golden seared side facing up. Spoon the cider gastrique all around.