Ingredients Jump to Instructions ↓

  1. 5 oz 142g Sea scallops

  2. 1/4 cup 59ml Freshly-squeezed lime juice

  3. 1 Whole beets - (16 oz)

  4. 1 cup 237ml Freshly-squeezed orange juice

  5. 1 cup 237ml Thinly-sliced radishes

  6. 1 Jalapeño pepper - cored, seeded, And minced

  7. 2 tablespoons 30ml Minced chives or parsley

  8. 2 teaspoons 10ml Grated or minced orange zest Salt - to taste Freshly-ground black pepper - to taste Thinly-sliced orange and jalapeño - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Seafood Alternatives: crabmeat, shrimp, halibut, sea bass Rinse the scallops in cold water and pat dry with paper towels. Cut them crosswise into thin slices, about 1/4-inch thick. Combine 1 cup water with the lime juice in a small pan and bring to a boil. Add the scallops and simmer, uncovered, just until opaque through, 1 to 2 minutes. Drain, discarding the liquid, and chill until ready to serve. Drain the beets, reserving the liquid. Grate the beets and put them in a large bowl with the beet liquid, orange juice, radishes, jalapeños, chives, orange zest, salt and pepper. Cover and chill for at least 2 hours to allow the flavors to blend and set. Ladle the soup into shallow soup bowls, top with the scallops and garnish with orange and jalapeño slices. This recipe yields 2 to 4 servings.


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