Sea Scallops, Arugula, and Beet Salad

Name: Sea Scallops, Arugula, and Beet Salad
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 tbsp red wine vinegar; 2 cups diced cooked and peeled yellow beets*; 1 tbsp cider vinegar; 1/4 cup crumbled goat cheese; 2 tbsp olive oil; 12 large sea scallops; 1 tsp minced shallots; olive oil cooking spray; 1 1/2 tbsp raw honey; Kosher salt and pepper to taste; 5 oz baby arugula; 8 grape tomatoes

User Reviews

3.7

9 reviews

Good

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
4 servings
Calories
271 kcal
Course
Salad
Cuisine
American

Sea Scallops, Arugula, and Beet Salad

Iris Warren

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Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!

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Ingredients

Servings

1 tbsp red wine vinegar
2 cups diced cooked and peeled yellow beets* (recipe follows)
1 tbsp cider vinegar
1/4 cup crumbled goat cheese
2 tbsp olive oil
12 large sea scallops (18 oz)
1 tsp minced shallots
olive oil cooking spray
1 1/2 tbsp raw honey
Kosher salt and pepper to taste
5 oz baby arugula
8 grape tomatoes (halved)

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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.

Nutrition Information

Show Details

Serving 1salad Calories 271kcal (14%) Carbohydrates 22g (7%) Protein 25g (50%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 51mg (17%) Sodium 494mg (21%) Fiber 3g (12%) Sugar 14g (28%)