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Sea Scallops Arugula and Beet Salad Recipe

Sea Scallops Arugula and Beet Salad
Sea Scallops Arugula and Beet Salad
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Sea Scallops Arugula and Beet Salad Recipe

Sea Scallops Arugula and Beet Salad

Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!

Sea Scallops, Arugula, and Beet Salad

Servings: 4 • Size: 1 salad  • Points +: 7 pts • Smart Points: 7

Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g

Sodium: 494 mg (without salt) • Cholesterol: 51 mg

Ingredients

For the dressing:

 

1 tbsp red wine vinegar

1 tbsp cider vinegar

2 tbsp olive oil

1 tsp minced shallots

1 1/2 tbsp raw honey

 

 

For the salad:

 

2 cups 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.

Keywords: Sea Scallops Arugula and Beet Salad

Written by antoine

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