Serves 4, Hands-on time 30 minutes, Total time 30 minutes
3 medium beets, trimmed, peeled and quartered
1 tbsp walnut oil or extra-virgin olive oil
1 tbsp red or white wine vinegar
1 tsp raw honey
½ tsp sea salt, divided
Fresh ground black pepper, to taste
Olive oil cooking spray
1 lb sea scallops
10 fresh figs, trimmed and halved
1 oz unsalted walnuts, chopped and toasted
2 tbsp chopped mint leaves
In a food processor, shred beets, then transfer to a large bowl. In a small bowl, whisk oil, vinegar and honey. Pour mixture over beets, season with ¼ tsp salt and pepper; mix well.
Preheat broiler. Coat a rimmed baking sheet with cooking spray. Season scallops on both sides with remaining ¼ tsp salt and pepper, then place on baking sheet in a single layer. Arrange figs, cut side up, around scallops and season lightly with pepper. Mist scallops and figs with cooking spray. Broil 6 to 8 inches from heat until tops of scallops appear opaque and figs are juicy and tender, 4 to 5 minutes.
Transfer figs to a plate and set aside. Flip scallops and return to broiler, cooking until firm to the touch and opaque in the center, 2 to 3 minutes.
Divide beet mixture among 4 plates. Arrange figs and scallops over top, dividing evenly, and sprinkle with walnuts and mint.
Nutrients per serving (2/3 cup beets, 3 to 4 scallops, 1 tbsp walnuts, 5 fig halves) Calories 310, Total Fat 9g (Sat 1g, Mono 2g, Poly 6g), Omega-3s 870mg, Omega-6s 2760mg, Carbs 34g, Fiber 5g, Sugars 15g, Protein 22g, Sodium 471 mg, Choloesterol 37mg
Clean Eating, August/September, Page 43
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