Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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1-1/4 Cups fresh beet juice -- see notes*
Fruity olive oil
1 Teaspoon white wine vinegar
Salt and freshly ground pepper
1-1/4 Pounds fresh sea scallops -- see notes**
Drops of fresh lemon juice
1 Pound young kale leaves -- core removed
Drops of sherry vinegar
--Garnish--
Fresh chives cut into 1/2 inch sticks
tiny dice of yellow bell pepper
For the sauce: Place beet juice in a non-reactive saucepan and boil until
reduced to approximately 1/2 cup. Off heat, whisk 2-3 tablespoons of olive
oil slowly into reduction to thicken the sauce. Whisk in white wine vinegar,
salt and pepper to taste. Set aside and keep warm.
Lightly oil the scallops and season with salt, pepper and a few drops of
lemon juice. Brush kale leaves with oil and season lightly. Grill kale on
both sides until the leaves are slightly charred and cooked through. Grill
scallops until just cooked (center should be slightly opaque). Arrange kale
attractively in the center of warm plates and drizzle a few drops of sherry
vinegar over. Place scallops on top and spoon beet sauce around. Garnish
with chive sticks and yellow pepper and serve immediately.
Yield: 4 servings
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NOTES:
*from approximately 1-1/4 pounds peeled beets.
**preferably day-boat type
