whiskey beet scallops pineapple edamame puree

Name: Whiskey Beet Scallops Pineapple Edamame Puree
Prep time: 40 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 12 large scallops; 1/3 cup(s) whiskey; 2 medium beets; 2 tablespoon(s) olive oil; 2 cup(s) edamame; 2 clove(s) garlic; 1/3 cup(s) pineapple juice; 1 slice(s) red bell pepper; 1 slice(s) orange bell pepper; 1 small yellow bell pepper; 1 small green bell pepper; 1 cup(s) pineapple chunks, fresh; 1 small mango; 1 tablespoon(s) maple syrup; 2 tablespoon(s) lemon juice; 1 cup(s) risotto, uncooked; 1 small onion; 1/2 cup(s) white wine; 3 tablespoon(s) butter, cold; 3 1/2 cup(s) chicken stock; 1 1/2 cup(s) parmesan cheese; 2 tablespoon(s) mushrooms; 1 tablespoon(s) feiny's chesapeake bay rub; 1 pinch(es) micro greens

4 Pinches 1 Photo

Adam Feinberg

Denver, CO

Updated on May 28, 2015

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

Rate

prep time 40 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make whiskey beet scallops pineapple edamame puree

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.

Step 2

STEP 2 Peel Mango and cut into small dice. Add mango to blender with maple syrup and lemon juice until smooth.
Step 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.
Step 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.
Step 5

STEP 5 Feinly mince all the peppers and pineapple together in a bowl and set aside.
Step 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
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