Whiskey Beet Scallops Pineapple Edamame Puree

Adam Feinberg

By
@Adam_Feinberg

I love seafood and i love trying new flavors with seafood. I wanted to test out some new purees and they came out FEINtastic. Easy to make, fresh and sooooooo FEIN.
ENJOY


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Rating:

Comments:

Serves:

4

Prep:

40 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

12 large
scallops
1/3 c
whiskey
2 medium
beets
2 Tbsp
olive oil
2 c
edamame
2 clove
garlic
1/3 c
pineapple juice
1 slice
red bell pepper
1 slice
orange bell pepper
1 small
yellow bell pepper
1 small
green bell pepper
1 c
pineapple chunks, fresh
1 small
mango
1 Tbsp
maple syrup
2 Tbsp
lemon juice
1 c
risotto, uncooked
1 small
onion
1/2 c
white wine
3 Tbsp
butter, cold
3 1/2 c
chicken stock
1 1/2 c
parmesan cheese
2 Tbsp
mushrooms
1 Tbsp
feiny's chesapeake bay rub
1 pinch
micro greens

Directions Step-By-Step

1
STEP 1 Preheat oven to 400 and cut tops off of beets. Add beets to a baking dish and Rub oil around outside of beets and will halfway with water. Place foil around top and roast for 1 hr. Beets should be tender and you should be able to push a fork or knife through the beets. Peel skin off and rough chop. Add to blender with 1/3 cup water. Blend until smooth and set aside.
2
STEP 2 Peel Mango and cut into small dice. Add mango to blender with maple syrup and lemon juice until smooth.
3
STEP 3 Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, stirring occasionally, until softened, 6 to 8 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed. Add Mushrooms. Add half the broth (1 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.) Stir in the Parmesan and the remaining tablespoon of butter.
4
STEP 4 Cook edamame in boiling water for 10 minutes. Then take the beans out. Add edamame beans, garlic cloves, pineapple juice into blender. Add a few tbsp of olive oil and a few tbsp of water to smooth out the puree. Continue to add oil or water to get the consistency you like. Set aside.
5
STEP 5 Feinly mince all the peppers and pineapple together in a bowl and set aside.
6
STEP 6 Heat stove top to medium-high heat and add oil. Rub Seafood Seasoning on scallops and sear for 2 minutes per side. Add 1/3 cup beet and whiskey mixture pan and cook for 1 minute.

PLATING Place 1/3 cup of Edamame Puree in the middle of the plate. Add 2 oz of Risotto. Place 3 Scallops on top and 1 TBL Salsa. Drizzle Mango Puree and Beet Puree. Place 6 Micro Greens around the plate and 3 on top on Salsa. ENJOY

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy