Prep Time
10 min
Cook Time
2 min
Yields
4 servings
Recipe courtesy of Chef Giacomo Pasquini of Vertical Restaurant. Photography by pomoBoho Media.
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ingredients
4
whole Digby scallops, thinly sliced
2
medium red Ontario beets
1
cup red beet juice
1
Tbsp extra virgin olive oil
4
leaves horseradish
1
red finger chili
1
lime, zested
1 ½
g xanthan gum
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directions
Step 1
Slice thinly the fresh scallops.
Step 2
Peel and thinly slice half of the red beets, and put them in a vac-pack bag with salt and a bit of extra virgin olive oil. Cook in boiling water for 2 min and let cool.
Step 3
Slice the chili and the horseradish leaves.
Step 4
Juice the rest of the beets, and with the help of a hand mixer, slowly add the xanthan gum until it is nice and thick, shiny and smooth.
Step 5
Put the scallops on the plate and apply some salt, sprinkle the lime zest, add the horseradish leaves, the sliced beets, the chili, drizzle with the extra virgin olive oil. With the help of a spoon, add the thick beet juice randomly.