Ingredients
- PICKLED ALASKA GROWN BEETS:
- 1 1 medium red or golden Alaska Grown beet
- 12 12 ounces water
- 12 12 ounces rice wine vinegar
- 1 cup 1 cup sugar
- 1 Tablespoon 1 Tablespoon salt
- 6 6 to 8 wild Alaska scallops
- 2 2 limes
- 1 1 Alaska Grown green onion, thinly sliced on bias
- 1/4 cup 1/4 cup fresh cilantro leaves
- 1 Tablespoon 1 Tablespoon extra virgin olive oil
- Sea salt, as desired
Servings:
Units:
Instructions
- PICKLED ALASKA GROWN BEETS*:
- Slice beet thinly on a mandolin or with knife. Place in a clean quart-size canning glass jar. In a nonreactive medium saucepan, combine
- water, vinegar, sugar, and salt; bring to a boil, stirring just until salt and sugar dissolve. Pour liquid over beets in jar. Cool
- completely, then refrigerate at least 4 hours.
- *For maximum color, use 1 small golden Alaska Grown Beet and 1 small red beet, pickled in separate jars.
- Very thinly slice scallops crosswise. Divide and place in a circular pattern, among 4 plates or on a single large plate. Zest and juice
- lime over scallops. Let sit 15 to 20 minutes to cure. Arrange drained pickled beets over scallops. Garnish with green onion and cilantro.
- Drizzle with olive oil and sprinkle with finishing salt.
- A perfect way to enjoy two stars of the late summer season wild Alaska scallops and beets. Pickle the beets at least 4 hours in advance.
- This dish is as colorful in your mouth as it is on the plate.
Recipe Notes
Recipe by Chef Carri Thurman, Two Sisters Caf, Homer, AK
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