| 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 |
t |
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 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”