Whiskey Beet Scallops Pineapple Edamame Puree

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.


☆☆☆☆☆ 0 votes

40 Min
1 Hr
Stove Top


  • 12 large
  • 1/3 c
  • 2 medium
  • 2 Tbsp
    olive oil
  • 2 c
  • 2 clove
  • 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
  • 1 Tbsp
    maple syrup
  • 2 Tbsp
    lemon juice
  • 1 c
    risotto, uncooked
  • 1 small
  • 1/2 c
    white wine
  • 3 Tbsp
    butter, cold
  • 3 1/2 c
    chicken stock
  • 1 1/2 c
    parmesan cheese
  • 2 Tbsp
  • 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

Printable Recipe Card

About Whiskey Beet Scallops Pineapple Edamame Puree

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

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