If The Lady Of Shalott Were A Dish (Or Beets With Barley Risotto & Seared Scallops)

More from this source
An Edible Mosaic
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 bunch beets (about 4 medium beets), with roots and greens (you can use red or yellow beets, or a mix of both)

6 cups water

1 onion, peeled and halved

2 cloves garlic, peeled and cracked but left whole

1 bay leaf

3/4 teaspoon Arabic 9 Spice Mix*

Coarse salt and pepper

1 tablespoon unsalted butter

6 cups beet liquid, warmed

1 tablespoon canola oil

2 medium-large shallots, minced (about 1/2 cup diced)

1 cup pearl barley

1 1/2 tablespoons fresh lemon juice mixed with 2 1/2 tablespoons water

Salt and pepper

1/2 tablespoon canola oil

1 medium-large shallot, thinly sliced

Beet greens from 1 bunch beets, rinsed and chopped (about 8 oz of greens, or 3 cups chopped)

2 tablespoons lemon juice

2 tablespoons water

1 medium-large shallot, thinly sliced into rings

1 tablespoon flour

Canola oil

1/4 cup heavy cream

1 clove garlic, peeled and cracked but left whole

Pinch salt

Pinch Arabic 9 Spice Mix

1/2 tablespoon unsalted butter

1 lb sea scallops (size 10/20, meaning there between 10-20 scallops per pound), rinsed and patted dry

You might also like

Fettucine with Scallops, Red Pepper and Lime
Cat Cora
Caramelized Scallops With White Wine
Cristina Ferrare
Brown Butter Scallops With Crispy Breadcrumbs
Framed Cooks
Rosemary-Skewered Scallops Recipe
Food Republic
Sea Scallops With Asparagus Sauce
Simply Recipes
Grilled Scallops Recipe
Food Republic
Lime-Seared Scallops In Lemongrass Broth Recipe
Food Republic
Scallops With Apricot Sauce
Steamy Kitchen
Scallops On Creamy Leeks
Sprouted Kitchen
Salmon And Scallop Skewers With Romesco
Cat Cora