Red Beet Puree, Braised Kale and Pan-Fried Scallops

Food Ingredients:
1 medium beet 1/2 bunch kale, curly or other 6 large scallops salt and pepper to taste cream butter

Recipe preparation:
1 Wash beet, wrap in foil. 2 Bake beet at 375 degrees for 30-45 minutes (you might want to roast a whole bunch, as they keep in the fridge forever.) 3 Meanwhile, completely remove stems from kale and wash. 4 Cook kale in a large pot of boiling water, it’ll take about 5 minutes to fully cook. 5 Drain the kale, rince in cold water, squeeze out excess water, set aside. 6 When beets are cooked, and cool enough to handle, peel and chop them. 7 Throw in a blender jug or in a stick blender jar. Puree, adding cream as needed to ease the pureeing process. 8 Season to taste, keep warm. 9 Prepare the scallops: look them over to make sure there is no grit left, rince them in cold water if necessary and thoroughly pat dry. Salt and pepper both sides. 10 In a pan (not a non-stick if possible), melt enough butter to grease the whole surface on medium heat. 11 When butter starts browning, place scallops down on one of its flat sides. 12 When caramelisation starts creeping up the sides of the scallops (¼inch), flip them over and turn the heat off. 13 If you do not see any caramelisation, only a whitish juice, turn up the heat, your pan is too cold. 14 Rough chop the kale. 15 Set scallops aside. In the same pan, add another pat of butter and let it brown. 16 Throw in the kale, saute until warmed through. 17 Plate a generous spoonful of beet puree, place a small mound of kale on top, and top with scallops.

Recipe source: Foodista recipe