| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
New text im, Cooking rig |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Fresh beet juice; see notes* |
|
|
Fruity olive oil |
| 1 |
ts |
White wine vinegar |
|
|
Salt and freshly ground pepper |
| 1 1/4 |
lb |
Fresh sea scallops; see notes** |
|
|
Drops of fresh lemon juice |
| 1 |
lb |
Young kale leaves; core removed |
|
|
Drops of sherry vinegar Garnish– |
|
|
Fresh chives cut into 1/2 inch 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 2-3 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
Recipe By : COOKING RIGHT SHOW#CR9658
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 07:13:27 -0400
From: billspa@icanect.net (Bill Spalding)
NOTES : *from approximately 1 1/4 pounds peeled beets. **preferably
day-boat type
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