Recipe - Grilled Scallops And Kale With A Fresh Beet Sauce

1 One fourth cup Fresh beet juice; see notes*
Fruity olive oil
1 teaspoon White wine vinegar
Salt and freshly ground
pepper
1 One fourth pound Fresh sea scallops; see
notes**
Drops of fresh lemon juice
1 pound Young kale leaves; core
removed
Drops of 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 nonreactive saucepan and boil until
reduced to approximately One half cup. Off heat, whisk 23 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 MCRecipe Digest V1 #229

Date: Sun, 29 Sep 1996 07:13:27 0400

From: billspa@icanect.net (Bill Spalding)

NOTES : *from approximately 1 One fourth pounds peeled beets. **preferably
dayboat type