Grilled Scallops and Kale with a Fresh Beet Sauce
| Yield: | 4 Servings |
| Categories: |
| 1 1/4 | c | Fresh beet juice; see notes* |
| Fruity olive oil | ||
| 1 | ts | White wine vinegar |
| Salt and freshly ground pepper | ||
| 1 1/4 | lb | Fresh sea scallops; see notes** |
| Drops of fresh lemon juice | ||
| 1 | lb | Young kale leaves; core removed |
| Drops of sherry vinegar | ||
| Garnish | ||
| Fresh chives cut into 1/2 inch sticks | ||
| Tiny dice of yellow bell pepper |
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