Instructions: Seafood Alternatives: crabmeat, shrimp, halibut, sea bass Rinse the scallops in cold water and pat dry with paper towels. Cut them crosswise into thin slices, about 1/4-inch thick. Combine 1 cup water with the lime juice in a small pan and bring to a boil. Add the scallops and simmer, uncovered, just until opaque through, 1 to 2 minutes. Drain, discarding the liquid, and chill until ready to serve.

Drain the beets, reserving the liquid. Grate the beets and put them in a large bowl with the beet liquid, orange juice, radishes, jalapenos, chives, orange zest, salt and pepper. Cover and chill for at least 2 hours to allow the flavors to blend and set.

Ladle the soup into shallow soup bowls, top with the scallops and garnish with orange and jalapeno slices.

This recipe yields 2 to 4 servings.

Comments: Peppery radishes and hot jalapeno pepper pair splendidly with the sweetness of scallops and beets. The scallops are poached in water and lime juice, then chilled before being added to the soup, but grill them instead if you prefer.

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