Sea Scallops, Arugula, and Beet Salad
Ingredients
- 1 tbspred wine vinegar
- 1 tbspcider vinegar
- 2 tbspolive oil
- 1 tspminced shallots
- 1 ½ tbspraw honey
- 2 cdiced cooked and peeled yellow beets*
recipe follows
- ¼ ccrumbled goat cheese
- 12 largesea scallops
18 oz
- olive oil cooking spray
- kosher salt and pepper to taste
- 5 ozbaby arugula
- 8grape tomatoes
halved
Directions
- 1
Cover the beets with water in a medium pot and bring to a boil.
- 2
Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes.
- 3
Peel and dice into small cubes; set aside to cool.
- 4
Season scallops with salt and pepper.
- 5
Heat a large nonstick pan on a medium-high heat.
- 6
When the pan is hot, spray with oil and place scallops in the pan.
- 7
Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes.
- 8
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.
- 9
Remove from the pan.
- 10
Make vinaigrette by whisking the dressing ingredients in a small bowl.
- 11
Toss with the arugula.
- 12
Evenly divide the arugula between four large plates.
- 13
Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each.
- 14
Serve immediately.
Sea Scallops, Arugula, and Beet Salad
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About this Recipe
Dreaming of a light, elegant meal that feels gourmet yet is simple to prepare? This Sea Scallops, Arugula, and Beet Salad is a true summer favorite, bringing together succulent sauteed sea scallops with fresh, vibrant flavors. It’s an ideal choice when you want a dish that impresses without demanding hours in the kitchen.
What makes this dish so special is the harmonious interplay of textures and tastes. Sweet, earthy cooked yellow beets provide a delightful counterpoint to the peppery bite of baby arugula, while creamy crumbled goat cheese adds a tangy richness. The star, perfectly sauteed sea scallops, brings a delicate sweetness, all unified by a bright honey vinaigrette. This combination creates a memorable salad that feels both sophisticated and comforting.
Prepare for a refreshing and satisfying experience. Each forkful offers tender, subtly sweet sea scallops alongside the crisp snap of arugula and the yielding sweetness of diced beets. The honey vinaigrette, crafted with red wine and cider vinegars, a touch of shallot, and olive oil, perfectly balances the components, while grape tomatoes add bursts of juicy freshness. This vibrant salad, at just 271 calories per serving, feels indulgent yet remains wonderfully light and satisfying.
While this combination is perfect as is, you can easily adapt it to your taste. Adjust the amount of goat cheese for more or less creaminess. Consider adding different small, sweet tomatoes if grape tomatoes aren't available, or explore other varieties of cooked beets for a visual change. The dressing can be tweaked with a little more honey for sweetness or additional vinegar for tang, catering to your preference.
Ideal for a warm evening, this salad shines as a sophisticated main course for a light dinner or an impressive appetizer for a summer gathering. Serve immediately to enjoy the scallops at their best, allowing the fresh flavors to truly sing.