Recipe - Grilled Scallops And Avocado With Corn Relish

1 One fourth cup Fresh beet juice
(from approx 1 One fourth lbs
peeled beets)
Fuity olive oil
1 teaspoon White wine vinegar
Kosher Salt; to taste
Freshly ground black pepper;
to taste
1 One fourth pound Fresh sea scallops
(preferably dayboat type
scallops)
A few drops Fresh lemon
juice
1 pound 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

For the sauce: Place beet juice in a nonreactive saucepan and boil until
reduced to approximately One half 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