Chilled Beet And Orange Soup With Scallops

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.