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Add a photoServings: 4
Ingredients
- 1 1/4 c. Fresh beet juice (from approx 1 1/4 lbs peeled beets) Fuity extra virgin olive oil
- 1 tsp White wine vinegar Kosher Salt to taste Freshly grnd 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 Fresh chives cut into 1/2" sticks Tiny dice of yellow bell pepper
Directions
- For the sauce: Place beet juice in a non-reactive saucepan and boil till reduced to approximately 1/2 c.. Off heat, whisk 2 to 3 Tbsp. of extra virgin olive oil slowly into reduction to thicken the sauce. Whisk in white wine vinegar, salt and pepper to taste. Set aside and keep hot.
- 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 till the leaves are slightly charred and cooked through. Grill scallops till just cooked (center should be slightly opaque). Arrange kale attractively in the center of hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 159 | |
| Calories from Fat 14 | 9% |
| Total Fat 1.56g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 258mg | 11% |
| Potassium 766mg | 22% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.0g | 0% |
| Protein 26.07g | 42% |
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