Grilled Scallops with Spaghetti Squash and Lemon Grass
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**
Drops of fresh lemon juice
1 lb Young kale leaves; core
-removed
Drops of sherry vinegar
--Garnish--
Fresh chives cut into 1/2
-inch sticks
Tiny dice of yellow bell
-pepper
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**
Drops of fresh lemon juice
1 lb 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 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
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