Description
Sweet and earthy beets pair perfectly with pan-seared scallops and creamy barley risotto for a sophisticated yet satisfying meal.
Ingredients
Units
Scale
- 1 bunch (4 medium) beets with roots and greens beets
- 6 cups (1420 ml) 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
- 8 oz (227 g) beet greens from 1 bunch beets, rinsed and chopped (about 3 cups chopped)
- 2 tablespoons lemon juice
- 2 tablespoons water
- Salt and pepper
- 6 cups (1420 ml) beet liquid, warmed
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 2 medium-large shallots, minced (about 1/2 cup diced)
- 1 cup (237 ml) pearl barley
- 1 1/2 tablespoons fresh lemon juice mixed with 2 1/2 tablespoons water
- 1/4 cup (60 ml) heavy cream
- 1 clove garlic, peeled and cracked but left whole
- Pinch salt
- Pinch Arabic 9 Spice Mix
- 1 tablespoon canola oil
- 1/2 tablespoon unsalted butter
- 1 lbs (454 g) sea scallops (size 10/20) rinsed and patted dry
- Pinch Arabic 9 Spice Mix
- Salt and pepper
Instructions
- Trim the greens off the beetroots, reserving them; scrub the beetroots to remove dirt.
- 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, bring to a boil, then reduce heat and boil until tender (about 20 minutes).
- Remove the beets and cool; rub off the skin and cut into 1/4-inch thick slices.
- Strain the beet cooking water through a cheesecloth-lined sieve. Measure the liquid and add water or vegetable stock to make 6 cups.
- Right before serving, heat butter in a large skillet over medium heat. Add beet slices, salt, and pepper; cook until lightly seared (about 1-2 minutes per side).
- In a medium skillet, heat oil and butter over medium heat; add shallot and cook until softened (about 2-3 minutes).
- Add beet greens, lemon juice, water, salt, and pepper; cook until wilted and liquid is evaporated (about 4-5 minutes).
- Add additional salt and pepper to taste.
- Risotto
- Keep the beet liquid gently simmering in a medium saucepan over low heat.
- Heat oil and butter in a separate medium saucepan over medium heat. When melted, add shallot and cook until soft (about 2-3 minutes), stirring occasionally.
- Add barley and cook until browned and nutty (about 2 minutes), stirring occasionally.
- Stir in lemon juice/water mixture and cook until evaporated.
- Reduce heat to medium-low. Add salt, pepper, and 1/2 cup hot beet liquid to the barley, stirring constantly until absorbed; add more liquid as needed.
- Continue until barley is tender (about 35 minutes).
- Turn off heat and add additional salt and pepper to taste.
- Garlic Cream Sauce
- Add all ingredients to a small saucepan; warm over low heat until steaming and bubbles form.
- Let it steep until ready to serve; remove garlic clove before serving.
- Scallops
- Heat oil and butter in a large skillet over medium-high heat; season scallops with Arabic 9 Spice Mix, salt, and pepper.
- Add scallops and sear (about 2-4 minutes per side), flipping once.
Notes
- For optimal searing, ensure your scallops are completely dry before cooking. Pat them with paper towels to remove excess moisture.
- To make this dish vegetarian, substitute the scallops with pan-fried halloumi cheese or firm tofu.
- Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 10
- Sodium: 500
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 30
- Cholesterol: 150