Photo: Dana DeVolk
Diver Scallops with Red and Golden Baby Beets
10 ingredients
openrecipes
When cooking the beets sous vide, place the red and golden beets in separate vacuum bags, as instructed below, so they will maintain their individual colors.
Estimated Nutrition (whole recipe, rough)
356
Calories
28g
Protein
15g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Orange Juice | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 to 20 red and golden baby beets, tops removed, beets peeled and halved (keep colors separate)
- 1/2 cup fresh orange juice
- Zest and juice of 1 lime
- 6 peppercorns
- 8 large diver scallops
- Kosher salt and freshly cracked pepper, to taste
- 3 or 4 fresh thyme sprigs
- Zest of 1/2 lemon
- 1 shallot, finely diced
- Grapeseed oil for searing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes