Grilled scallops and kale with a fresh beet sauce

4 servings

Ingredients

Quantity Ingredient
1¼ cup Fresh beet juice
(from approx 1 1/4 lbs peeled beets)
Fuity olive oil
1 teaspoon White wine vinegar
Kosher Salt; to taste
Freshly ground black pepper; to taste
1¼ pounds Fresh sea scallops
(preferably day-boat type scallops)
A few drops Fresh lemon juice
1 pounds 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

Directions

For the sauce: Place beet juice in a non-reactive saucepan and boil until reduced to approximately ½ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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