*  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
 
  =20
 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