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


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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


  • 1STEP 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.
  • 2STEP 2 Peel Mango and cut into small dice. Add mango to blender with maple syrup and lemon juice until smooth.
  • 3STEP 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.
  • 4STEP 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.
  • 5STEP 5 Feinly mince all the peppers and pineapple together in a bowl and set aside.
  • 6STEP 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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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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