Recipes | the petite beet

I’ve never cooked scallops before, but my sister Devon was telling me about a recipe she came up with the other day where she seared some scallops in brown butter and vanilla, so I really wanted to try it! They came out great! The sweet scallops were nice with the bitterness of the grapefruit and Swiss chard. Overall a successful first scallop attempt- so thanks Dev! If you’re not a fan of bitter greens, bok choy or spinach would be a nice alternative.

Ingredients:
4 jumbo scallops
1 1/2 tablespoons butter
1/4 teaspoon vanilla extract
2 tablespoons olive oil
1/2 shallot, finely chopped
Thin slice of fresh ginger, minced
1 small bunch of Swiss chard, washed and lightly chopped
1 small grapefruit, segmented and cut into smaller chunks
1 tablespoon grapefruit juice
Salt and pepper, to taste

Start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Add the butter and vanilla to a medium frying pan over high heat. Once the liquid is hot (but not smoking) add the scallops. Sear them for about 2-3 minutes on one, then flip over and sear on the other side for another 2-3 minutes. You want them to get nicely caramelized on each side but without overcooking. Place on a plate and cover with some foil to keep warm while you quickly cook the greens.

In another medium frying pan, heat two tablespoons of olive oil and sauté the shallot for a few minutes. Add the Swiss chard and cook down for a few minutes until wilted. Next add the grapefruit juice and chunks, followed by a little pepper. Plate some of the Swiss chard and grapefruit, and top with the seared scallops and any juice leftover from the scallop pan. Enjoy!

This is one of the best soups I have made to date. It was so delicious, and exactly what I needed after a day outside in 8 degree weather! I’m definitely trying to eat a little healthier and using the New Year as my motivation. I find that in the winter all I want to do is curl up on the couch and eat a nice warm baguette covered in butter. But it turns out the baguette diet is not trending right now, so I am trying other things until it comes around. Homemade soups are a great way to keep healthy (and warm) in the colder months. Just toss your favorite vegetables in a pot with some stock an herbs and your good to go. ~~Then eat the soup by scooping into your mouth with a baguette.~~

Ingredients: Adapted from GlutenFreeMom (serves 2-4)
1/2 yellow onion, chopped
2 garlic cloves, minced
1 large yukon gold potato, diced
1 medium carrot, peeled and diced
1/2 cup lentils, rinsed
handful cherry tomatoes, chopped
2 cups chicken broth
2 cups water
1 bay leaf
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
6 oz cooked turkey kielbasa (I bought mine at Trader Joe’s)
Olive oil
Salt and pepper, to taste

Heat a little olive oil in a heavy pot, add the onions and cook until translucent, about 3 minutes. Add the garlic and cook another minute or so until fragrant. Next, add the chicken stock and water, followed by the potatoes, carrots, lentils, dried herbs, and cayenne pepper. Cover and simmer for 1 hr, stirring occasionally. After about 20 minutes add the tomatoes as well. I waited to add them because I didn’t want them to cook down too much over the full hour. When the hour is up and the lentils are fully cooked, add the kielbasa and cook just a few more minutes to warm the sausage through. Serve as is or with topping of choice- I added fresh avocado and loved it. Enjoy!