rilled Scallops & Kale With A Fresh Beet S

none



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

Recipe By : COOKING RIGHT SHOW#CR9658

Yield: 4 servings

Hahabogus > wrote in
. 1:

> rilled Scallops & Kale With A Fresh Beet S
>
> none
>
>
>
> 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
>
> Recipe By : COOKING RIGHT SHOW#CR9658
>
> Yield: 4 servings
>

Kale With Cream (Irish)

none

1 3/4 lb kale
2 tablespoon butter
2 tablespoon double cream
1 x pn nutmeg, salt, pepper
2 tablespoon stock

Wash the kale and strip the leaves from the stalks, then plunge into
briskly boiling salted water and cook until tender, 20-30 minutes. Drain
well and chop finely. In a saucepan combine the butter, cream and pinches
of nutmeg, salt and pepper; then add the kale and the stock. Mix well
and cook until well heated and the sauce is slightly reduced.

Yield: 4 servings

Hahabogus > wrote in
. 1:

> Hahabogus > wrote in
> . 1:
>
>> rilled Scallops & Kale With A Fresh Beet S
>>
>> none
>>
>>
>>
>> 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
>>
>> Recipe By : COOKING RIGHT SHOW#CR9658
>>
>> Yield: 4 servings
>>
>
> Kale With Cream (Irish)
>
> none
>
> 1 3/4 lb kale
> 2 tablespoon butter
> 2 tablespoon double cream
> 1 x pn nutmeg, salt, pepper
> 2 tablespoon stock
>
> Wash the kale and strip the leaves from the stalks, then plunge into
> briskly boiling salted water and cook until tender, 20-30 minutes.
> Drain well and chop finely. In a saucepan combine the butter, cream
> and pinches of nutmeg, salt and pepper; then add the kale and the
> stock. Mix well and cook until well heated and the sauce is slightly
> reduced.
>
> Yield: 4 servings
>

Chard In Dijon Mustard Sauce

none

2 1/2 tablespoon oil
2 small bunches of scallions - chopped
2 small garlic cloves, fine chopped
1/2 lb mushrooms, sliced
1 lb fresh chard, finely shredded
1 tablespoon dijon mustard

Heat oil in a large skillet or wok. Saute the scallions and garlic
for 2 minutes until softened and tender. Add mushrooms and cook for 4
to 5 minutes more. Add chard; cover and cook over low heat for about
5 minutes, until chard is tender but still crisp. Mix in mustard and
heat for 1 to 2 minutes more. Stir and serve immediately.

Yield: 4 to 6 servings.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 13. Posted by Cathy Harned.

Yield: 4 servings