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whiskey beet scallops pineapple edamame puree

Adam_Feinberg avatar
Recipe by
Adam Feinberg
@Adam_Feinberg
Denver, CO

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

►
yield 4 serving(s)
prep time 40 Min
cook time 1 Hr
method Stove Top

Ingredients For whiskey beet scallops pineapple edamame puree

  • 12 lg
    scallops
  • 1/3 c
    whiskey
  • 2 md
    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 sm
    yellow bell pepper
  • 1 sm
    green bell pepper
  • 1 c
    pineapple chunks, fresh
  • 1 sm
    mango
  • 1 Tbsp
    maple syrup
  • 2 Tbsp
    lemon juice
  • 1 c
    risotto, uncooked
  • 1 sm
    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

How To Make whiskey beet scallops pineapple edamame puree

  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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