Sea Scallops, Arugula, and Beet Salad
Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!
Ingredients
- 1 tbspred wine vinegar
- 1 tbspcider vinegar
- 2 tbspolive oil
- 1 tspminced shallots
- 1 ½ tbspraw honey
- 2 cupsdiced cooked and peeled yellow beets* (recipe follows)
- ¼ cupcrumbled 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.