Side
Sea Scallops, Arugula, and Beet Salad
Sweet scallops sear golden at the edges and rest on peppery arugula tossed with honeyed vinegar. Diced yellow beets and creamy goat cheese add earthy sweetness while halved tomatoes bring juicy bursts in every bite.
- Total
- 1 hr 10 min
- Prep
- 5 min
- Cook
- 1 hr 5 min
- Serves
- 4
Nutrition per Serving
- Calories
- 271
- Protein
- 25g
- Carbs
- 22g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 14g
- Sodium
- 494mg
Ingredients
- 1 tbsp red wine vinegar
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp minced shallots
- 1 1/2 tbsp raw honey
- 2 cup diced cooked and peeled yellow beets* (recipe follows)
- 1/4 cup crumbled goat cheese
- 12 large sea scallops (18 oz)
- olive oil cooking spray
- kosher salt and pepper, to taste
- 5 oz baby arugula
- 8 grape tomatoes (halved)
Instructions
- Cover the beets with water in a medium pot and bring to a boil.
- Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes.
- Peel and dice into small cubes; set aside to cool.
- Season scallops with salt and pepper.
- Heat a large nonstick pan on a medium-high heat.
- When the pan is hot, spray with oil and place scallops in the pan.
- Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes.
- Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook.
- Remove from the pan.
- Make vinaigrette by whisking the dressing ingredients in a small bowl.
- Toss with the arugula.
- Evenly divide the arugula between four large plates.
- Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each.
- Serve immediately.