Grilled Scallops & Kale With A Fresh Beet S

Grilled Scallops & Kale With A Fresh Beet S

Yield: 4 Servings

1 no 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**

dr fresh lemon juice

1 lb young kale leaves -- core

removed

dr sherry vinegar

Garnish--

Fresh chives cut into 1/2

inch sticks

tiny dice of yellow bell

pepper 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

NOTES : *from approximately 1 1/4 pounds peeled beets. **preferably

day-boat type