| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright2 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Fresh beet juice |
|
|
(from approx 1 1/4 lbs peeled beets) |
|
|
Fuity olive oil |
| 1 |
ts |
White wine vinegar |
|
|
Kosher Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1 1/4 |
lb |
Fresh sea scallops |
|
|
(preferably day-boat type scallops) |
|
|
A few drops Fresh lemon juice |
| 1 |
lb |
Young kale leaves; tough center core remov |
|
|
A few drops Sherry vinegar |
|
|
=== GARNISH === |
|
|
Fresh chives; cut into 1/2" sticks |
|
|
Tiny dice of yellow bell pepper |
INSTRUCTIONS
For the sauce: Place beet juice in a non-reactive saucepan and boil until
reduced to approximately 1/2 cup. Off heat, whisk 2 to 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. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9658 broadcast 08-29-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-23-1996
Recipe by: John Ash
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