*  Exported from  MasterCook II  *

            Grilled Scallops And Kale With A Fresh Beet Sauce

Recipe By     : COOKING RIGHT SHOW#CR9658
Serving Size  : 4    Preparation Time :0:00
Categories    : New Text Import                  Cooking Right Show

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1-1/4  Cups          fresh beet juice -- see notes*
                        Fruity olive oil
   1      Teaspoon      white wine vinegar
                        Salt and freshly ground pepper
   1-1/4  Pounds        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 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

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NOTES:
*from approximately 1-1/4 pounds peeled beets.
**preferably day-boat type