Grilled Scallops and Kale with Beet Sauce

Grilled Scallops and Kale with Beet Sauce

Yield: 4 servings

Ingredients:
1 1/4 cups fresh beet juice (from about 1 1/4 pounds peeled beets)
Fruity olive oil
1 teaspoon white wine vinegar
Salt and freshly ground pepper
1 1/4 pounds fresh sea scallops
Drops of fresh lemon juice
1 pound young kale leaves, cores removed
Drops of sherry vinegar
Fresh chives, cut into 1/2-inch sticks, and tiny diced yellow bell pepper, for garnish

Directions:
1. Boil the beet juice in a nonreactive saucepan until reduced to about 1/2 cup. Off the heat, slowly whisk in 2-3 tablespoons olive oil to thicken. Whisk in the white wine vinegar, salt and pepper. Keep warm.
2. Lightly oil the scallops and season with salt, pepper and a few drops of lemon juice. Brush the kale with oil and season lightly.
3. Grill the kale on both sides until slightly charred and cooked through. Grill the scallops until just cooked.
4. Arrange the kale in the center of warm plates and drizzle with a few drops of sherry vinegar. Top with the scallops, spoon the beet sauce around and garnish with chives and yellow pepper.