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Ingredientes
- 5 ounce sea scallops
- 1/4 c. freshly-squeezed lime juice
- 1 can whole beets - (16 ounce)
- 1 c. freshly-squeezed orange juice
- 1 c. thinly-sliced radishes
- 1 x jalapeno pepper cored, seeded, and chopped
- 2 Tbsp. chopped chives or possibly parsley
- 2 tsp grated or possibly chopped orange zest Salt to taste Freshly-grnd black pepper to taste Thinly-sliced orange and jalapeno for garnish
Direcciones
- Seafood Alternatives: crabmeat, shrimp, halibut, sea bass Rinse the scallops in cool water and pat dry with paper towels. Cut them crosswise into thin slices, about 1/4-inch thick. Combine 1 c. water with the lime juice in a small pan and bring to a boil. Add in the scallops and simmer, uncovered, just till opaque through, 1 to 2 min. Drain, discarding the liquid, and refrigeratetill ready to serve.
- Drain the beets, reserving the liquid. Grate the beets and put them in a large bowl with the beet liquid, orange juice, radishes, jalapenos, chives, orange zest, salt and pepper. Cover and refrigeratefor at least 2 hrs to allow the flavors to blend and set.
- Ladle the soup into shallow soup bowls, top with the scallops and garnish with orange and jalapeno slices.
- This recipe yields 2 to 4 servings.
- Comments: Peppery radishes and warm jalapeno pepper pair splendidly with the sweetness of scallops and beets. The scallops are poached in water and lime juice, then chilled before being added to the soup, but grill them instead if you prefer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 2 servings | |
| Calories 111 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 400mg | 17% |
| Potassium 475mg | 14% |
| Total Carbs 12.99g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.45g | 6% |
| Protein 13.43g | 21% |
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