After a solid month of rib-eyes, guac and prosecco, everyone's ready to dial back the indulgence. Lucy Waverman tapped top-drawer spa chefs for their best low-cal, high-impact dish.
By chef Kevin Bélisle at Spa Eastman, Eastman, Que.
"At Spa Eastman, there are three principles to healthy eating: First, no gluten. Second, no dairy. Instead I use nut milks, coconut milk and coconut oil. Third, everything is raw or cooked at temperatures no more than 100 C to preserve nutrients, vitamins and, most of all, taste. Losing weight is not the goal – it's to provide easily digestible food for long-term benefits."
Ready Time: 1 hour
2 large yellow beets, cooked and peeled
Herbs and lemon zest oil
½ cup olive oil
2 tablespoon chopped Italian parsley
2 tablespoon chopped cilantro
2 tablespoon chopped chives
Grated zest of one lemon
1 tablespoon white sesame seeds
1 tablespoon flaxseed
Sea salt to taste
Lemongrass and coconut sauce
2 sticks lemongrass
1/3 cup peeled and chopped fresh ginger
½ cup cashews
¾ cup organic coconut milk
2 tablespoon lemon juice
12 large fresh scallops, kept cool
2 cups coconut oil to cook scallops
Cut beets into ½-inch-thick slices. With a cookie cutter the same size as the scallops, cut the beet slices into rounds. Warm in the oven before serving.
Mix oil with herbs and lemon zest. Season with salt and pepper. Reserve.
Toast the sesame seeds lightly in a pan, being careful not to burn them. Mix the toasted sesame seeds, flax seeds and sea salt in a blender or with a mortar. The mixture should remain fairly grainy. Reserve.
Remove the bottom 2 inches of lemongrass stalk. Chop coarsely, reserving remainder for another use. Combine lemongrass, ginger, cashews, coconut milk and lemon juice. Blend in a food processor or blender until smooth. Place in pan and heat gently when ready to serve.
Remove the muscle from the scallops. Heat coconut oil in a small high-sided pan to 175 to 185 F (80 to 85 C). The oil should be barely moving with just a few bubbles. (Use a thermometer to check, if you have one.) Place the scallops in the coconut oil (in batches, if necessary) and confit for 5 to 7 minutes or until opaque.
Spoon warmed lemongrass and coconut sauce onto serving plates. Place 3 slices of warm beets on each plate and top with 3 scallops. Drizzle scallops with herbs and lemon-zest oil and garnish with a pinch of gomasio. Garnish with herbs.