Scarlet Scallops

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Nutrition per serving    (USDA % daily values)
CAL
820
FAT
72%
CHOL
8%
SOD
79%

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Ingredients for 4 servings

1 pound “dry” scallops (dry in this context means they haven’t been soaked in plumping agents)

1 medium beet, roasted, peeled and roughly chopped

1 teaspoon kosher salt (halve if using regular salt)

1 teaspoon lemon juice

1/4 cup water

12 fresh baby artichokes

12 small cipollini onions

1 pint cherry tomatoes

2 tablespoons olive oil

black pepper

2 tablespoons cultured butter

chopped chives

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