Ingredients
Scale
Beets & Greens
- 1 bunch beets (about 4 medium beets), with roots and greens (you can use red or yellow beets, or a mix of both)
- 6 cups water
- 1 onion, peeled and halved
- 2 cloves garlic, peeled and cracked but left whole
- 1 bay leaf
- 3/4 teaspoon Arabic 9 Spice Mix*
- Coarse salt and pepper
- 1 tablespoon unsalted butter
- 1/2 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 medium-large shallot, thinly sliced
- Beet greens from 1 bunch beets, rinsed and chopped (about 8 oz of greens, or 3 cups chopped)
- 2 tablespoons lemon juice
- 2 tablespoons water
- Salt and pepper
Risotto
- 6 cups beet liquid, warmed (see above)
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 2 medium-large shallots, minced (about 1/2 cup diced)
- 1 cup pearl barley
- 1 1/2 tablespoons fresh lemon juice mixed with 2 1/2 tablespoons water
Garlic Cream Sauce
- 1/4 cup heavy cream
- 1 clove garlic, peeled and cracked but left whole
- Pinch salt
- Pinch Arabic 9 Spice Mix
Scallops
- 1 tablespoon canola oil
- 1/2 tablespoon unsalted butter
- 1 lb sea scallops (size 10/20, meaning there between 10–20 scallops per pound), rinsed and patted dry
- Pinch Arabic 9 Spice Mix
- Salt and pepper
Instructions
Beets & Greens
- Trim the greens off the beetroots, reserving them for use later in this dish; scrub the beetroots to remove as much dirt as possible.
- Put the beetroots, water, onion, garlic, bay leaf, 3/4 teaspoon salt, Arabic 9 Spice Mix, and 1/4 teaspoon pepper into a medium saucepan; cover the pot, bring to a boil, then turn heat down and boil until the beets are tender (a paring knife inserted inside should slide right out), about 20 minutes.
- Remove the beets and let them sit until they’re cool enough to handle, and then rub the skin a little to remove it; cut the beets into 1/4-inch thick slices.
- Strain the water that the beets cooked in through a cheesecloth-lined sieve. Measure the beet liquid and add enough water or vegetable stock so that you have 6 cups (you’ll use the liquid to make the barley risotto).
- Right before serving, heat the butter in a large skillet over medium heat. Add the beet slices and sprinkle them with salt and pepper; cook until lightly seared, about 1 to 2 minutes per side.
- In a medium skillet, heat the oil and butter over medium heat; add the shallot and cook until softened, about 2 to 3 minutes.
- Add the beat greens, lemon juice, water, and a pinch of salt and pepper;
- cook until greens are wilted and the liquid is evaporated, about 4 to 5 minutes.
- Add additional salt and pepper to taste.
Risotto
- Keep the beet liquid gently simmering in a medium saucepan over low heat.
- Heat the oil and butter in a separate medium saucepan over medium heat. When the butter is melted, add the shallot and cook until soft but not brown, about 2 to 3 minutes, stirring occasionally.
- Add the barley and cook until slightly browned and nutty smelling, about 2 minutes, stirring occasionally.
- Stir in the lemon juice/water mixture and cook a few seconds until evaporated.
- Turn heat down to medium-low. Add a pinch of salt and pepper and 1/2 cup hot beet liquid to the barley, stirring constantly until the liquid is almost completely absorbed, then adding more liquid in the same manner.
- Continue this way until the barley is tender with just a slight bite to it, about 35 minutes. (You may need slightly more or less liquid to achieve this; if you run out of beet liquid, you can just simmer some water or vegetable stock.)
- Turn off heat and add additional salt and pepper to taste.
Garlic Cream Sauce
- Add everything to a small saucepan; warm over low heat until steaming and bubbles form around the outside.
- Let it steep until you’re ready to serve, but right before serving remove the garlic clove.
Scallops
- Heat the oil and butter in a large skillet over medium-high heat; as the pan heats, season the scallops on both sides with a pinch of Arabic 9 Spice Mix, salt, and pepper.
- Add the scallops to the pan and sear on both sides, about 2 to 4 minutes per side, flipping once.
- Category: Main
- Cuisine: Seafood