GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME
Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
- Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
- Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
- Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
- Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
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12 Samanta
[email protected]This recipe is a keeper! I'll definitely be making it again.
Carlos Heradien
[email protected]I love the way the lime dressing brightens up this dish.
Anthony Chamoun
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
ColDouble Z
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress your guests.
Habtamu Ashebir
[email protected]I wasn't sure about the combination of scallops and yellow beets, but it worked out really well. The flavors complemented each other perfectly.
Gorret Nabalayo
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The scallops are so tender and flavorful.
Eilan manuel Garcia jimenez
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the scallops and the presentation was beautiful.
Rahman Ali
[email protected]This dish is absolutely delicious! The scallops are cooked to perfection and the combination of flavors is incredible.
Jolito Bonilla
[email protected]I love this recipe! It's a great way to cook scallops. I've made it several times and it's always a hit with my guests.
Habago Brian
[email protected]I've never cooked scallops before, but this recipe made it easy. They turned out perfectly!
Muzzamil Rani
[email protected]These scallops were so flavorful and juicy! The yellow beets and cucumbers added a nice sweetness and crunch. The lime dressing was the perfect finishing touch.