Beet Tartare w/ Seared Scallops

🧂 Ingredients

• 2 slices bacon
• 1 package Miracle Rice
• ½ tablespoon beet root powder
• 2 egg yolks
• 2 tablespoon chicken stock
• 2 tablespoon grated Pecorino Romano
• Salt & pepper to taste
• 5 large sea scallops
• 1 tablespoon avocado oil

Instructions

• 1 In a nonstick pan over medium high heat sear scallops for about 2-3 minutes on
  one side not turning until ideal golden color is achieved.
• 2 Turn scallops over and cook for 30 seconds to a minute then remove from pan and
  cover with foil to stay warm and rest.
• 3 Add diced bacon to the same pan and cook until crispy.
• 4 Drain and rinse Miracle rice under hot water for a minute before adding to the
  pan. Cook for about 2 minutes then deglaze the pan with chicken stock and add
  beet powder. Stir constantly until rice turns color to a red tone.
• 5 Remove heat and add a beaten egg yolk and cheese stirring quickly until the rice
  has thickened.
• 6 Plate the rice mixture in a bowl then top with the seared scallops, if you have
  high quality fresh eggs you may want to top your dish with a egg yolk in the
  center. You could also serve with a sunny side up or poached egg. Grate a bit of
  Pecorino to finish the plate.

Nutrition Info