Dive into the flavors of the sea with this Sea Scallops with Arugula and Beet Salad recipe. This elegant dish combines the succulence of sea scallops with the earthiness of beets and the peppery punch of arugula. The balance of flavors is harmonized with a sweet and tangy dressing, creating a gastronomic delight that's easy to make at home. Perfect for a special occasion or a gourmet meal at any time.
Photos of Sea Scallops, Arugula, and Beet Salad Recipe
While most of the ingredients are fairly common, there are a few you might not have on hand. Sea scallops, often found in the seafood section of your supermarket, are large, sweet, and tender. The yellow beets bring a slightly milder and sweeter flavor than the traditional red variety. You can usually find them in the produce section. Lastly, the goat cheese, which gives a creamy contrast to the salad, can be found in the dairy or cheese section.
Ingredients for Sea Scallops with Arugula and Beet Salad
Red wine vinegar: Used in the vinaigrette, it adds a tangy flavor to contrast the sweetness of the beets and scallops.
Cider vinegar: Also used in the dressing, it adds a fruity acidity.
Olive oil: Used both in the vinaigrette and for searing the scallops. It gives richness to the salad and helps achieve a beautiful sear on the scallops.
Shallots: They add a delicate onion-like flavor to the vinaigrette.
Raw honey: It sweetens the vinaigrette, balancing the acidity of the vinegars.
Yellow beets: They add a sweet earthiness and vibrant color to the salad.
Goat cheese: It provides a creamy, tangy contrast to the other flavors.
Sea scallops: They are the star of the dish, providing a sweet and tender bite.
Arugula: Its peppery flavor balances the sweetness of the beets and scallops.
Grape tomatoes: They add a burst of freshness and color to the salad.
One reader, Chrissy Morley says:
This sea scallops with arugula and beet salad recipe is a game-changer! The combination of flavors is simply divine. The seared scallops paired with the earthy beets and peppery arugula create a delightful harmony. It's a restaurant-quality dish that's surprisingly easy to make at home. Highly recommend!
Techniques Required for Making Sea Scallops with Arugula and Beet Salad
How to sear scallops: Searing scallops involves heating a pan over medium-high heat, seasoning the scallops with salt and pepper, and then placing them in the hot pan without touching them. Allow the scallops to cook for 2 to 3 minutes until a caramel-colored crust forms on the bottom, then turn and cook for an additional 1 to 2 minutes until the centers are slightly translucent. It's important not to overcook the scallops to maintain their tenderness.
How to make vinaigrette: To make the vinaigrette, whisk together red wine vinegar, cider vinegar, olive oil, shallots, and raw honey in a small bowl until well combined. This dressing will add a tangy and sweet flavor to the arugula and beet salad.
How to cook beets: To cook beets, start by covering them with water in a medium pot and bringing them to a boil. Once boiling, cover the pot and cook the beets over medium-low heat for about 50 to 60 minutes until they are tender when pierced with a fork. After cooking, peel and dice the beets into small cubes and set them aside to cool.
How to assemble the salad: To assemble the salad, toss the arugula with the vinaigrette, then evenly divide the dressed arugula between four large plates. Top each plate with ½ cup of diced beets, 1 ounce of goat cheese, grape tomatoes, and 3 seared scallops. Serve the salad immediately to enjoy the fresh flavors and textures.
How To Make Sea Scallops, Arugula, and Beet Salad
Just toss seared sea scallops, arugula, and beet with goat cheese and a honey vinaigrette to make with this delicious and nutritious bowl of beet salad.
Serves:
Ingredients
For the Dressing:
- 1tbspred wine vinegar
- 1tbspcider vinegar
- 2tbspolive oil
- 1tspshallots,minced
- 1½tbspraw honey
For the Salad:
- 2cupsyellow beets,diced, cooked and peeled
- ¼cupgoat cheese,crumbled
- 12large sea scallops,(12 large)
- olive oil cooking spray
- kosher salt and pepper,to taste
- 5ozbaby arugula
- 8grape tomatoes,halved
Instructions
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Cover the beets with water in a medium pot and bring to a boil.
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Cover and cook over medium-low heat for about 50 to 60 minutes until tender when pierced with a fork.
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Peel and dice into small cubes; set aside to cool.
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Season scallops with salt and pepper.
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Heat a large nonstick pan on medium-high heat. When the pan is hot, spray with oil and place scallops in the pan.
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Sear without touching them for about 2 to 3 minutes, until the bottom forms a nice caramel colored crust.
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Turn and cook for about 1 to 2 more minutes until their centers are still slightly translucent. Careful not to overcook.
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Remove from the pan.
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Make the vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula.
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Evenly divide the arugula between four large plates.
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Top each with ½ cup of beet, 1 ounce of goat cheese, tomato, and 3 scallops each. Serve immediately.
Nutrition
- Calories: 243.86kcal
- Fat: 10.15g
- Saturated Fat: 2.79g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.58g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 20.00g
- Fiber: 3.09g
- Sugar: 12.67g
- Protein: 18.96g
- Cholesterol: 33.97mg
- Sodium: 670.80mg
- Calcium: 98.74mg
- Potassium: 694.39mg
- Iron: 2.00mg
- Vitamin A: 89.96µg
- Vitamin C: 12.88mg
Essential Technique Tip for Preparing Scallops and Beet Salad
When searing scallops, ensure your pan is hot before adding them. This will help to create a beautiful caramel-colored crust. Also, remember to not overcrowd the pan, as this can cause the scallops to steam rather than sear. Lastly, be careful not to overcook them. Scallops are best when their centers are still slightly translucent. Overcooking can make them tough and rubbery.
Time-Saving Tips for Preparing This Scallop and Salad Recipe
Prep ahead: Prepare the dressing and beet salad in advance and store them in the refrigerator. This will save time on the day of cooking.
Use pre-cooked beets: Consider using pre-cooked beets, which are available in many grocery stores, to cut down on the preparation time.
Dry scallops: Pat the scallops dry before seasoning to ensure a better sear and reduce cooking time.
Organize ingredients: Before starting the recipe, organize all the ingredients and kitchen tools needed to streamline the cooking process.
Multi-task: While the beets are cooking, prepare the dressing and other salad components to make the most of your time in the kitchen.
Substitute Ingredients For Sea Scallops, Arugula, and Beet Salad Recipe
sea scallops - Substitute with large shrimp: Shrimp can be a great alternative to sea scallops, offering a similar texture and flavor profile. They can be cooked in a similar manner and will complement the salad well.
arugula - Substitute with baby spinach: Baby spinach can be used as a substitute for arugula, providing a mild and slightly sweet flavor that pairs well with the other salad ingredients.
yellow beets - Substitute with red beets: Red beets can be used as a substitute for yellow beets, offering a similar earthy and sweet flavor, and they will provide a vibrant color to the salad.
goat cheese - Substitute with feta cheese: Feta cheese can be used as a substitute for goat cheese, providing a tangy and salty flavor that complements the sweetness of the beets and the acidity of the dressing.
olive oil cooking spray - Substitute with avocado oil cooking spray: Avocado oil cooking spray can be used as a substitute for olive oil cooking spray, offering a neutral flavor and a high smoke point for cooking the scallops.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity and enhancing the flavors of the dish.
red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar can be used as a substitute for red wine vinegar, offering a slightly sweeter and more complex flavor that will complement the salad dressing.
cider vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for cider vinegar, providing a mild and slightly fruity acidity to the dressing.
shallots - Substitute with red onion: Red onion can be used as a substitute for shallots, offering a similar pungent flavor and texture to the dressing.
raw honey - Substitute with maple syrup: Maple syrup can be used as a substitute for raw honey, providing a natural sweetness and depth of flavor to the dressing.
Presenting Sea Scallops with Arugula and Beet Salad
Focus on the plate composition: When plating the sea scallops with arugula and beet salad, pay attention to the arrangement of the components on the plate. Aim for a balanced and visually appealing composition that showcases the vibrant colors and textures of the dish.
Emphasize precision in plating: Utilize tweezers and small offset spatulas to carefully position the sea scallops, beet cubes, and arugula on the plate. Precision in plating demonstrates attention to detail and elevates the overall presentation of the dish.
Incorporate microgreens for a delicate touch: Garnish the dish with delicate microgreens to add a pop of freshness and a touch of elegance to the plate. The vibrant green hues of the microgreens will complement the colorful elements of the salad and scallops.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the salad and the caramelized crust of the sea scallops to stand out. Thoughtful use of negative space can enhance the visual impact of the dish.
Consider the plate shape and size: Choose a plate that complements the size and shape of the sea scallops with arugula and beet salad. The plate should provide ample space for the components while allowing the dish to be the focal point.
Incorporate edible flowers for a touch of sophistication: Introduce edible flowers as a sophisticated and visually stunning garnish. The addition of edible flowers can elevate the overall presentation and add a delicate floral aroma to the dish.
Highlight the sea scallops as the centerpiece: Position the sea scallops as the focal point of the dish, drawing attention to their caramelized exterior and tender interior. Surround the scallops with the vibrant arugula and beet salad to create a visually striking centerpiece.
Use a minimalistic approach: Opt for a minimalistic plating approach that allows the natural beauty of the sea scallops, arugula, and beets to shine through. A clean and uncluttered presentation can exude sophistication and refinement.
Essential Tools for Making Scallops and Beet Salad
- Medium pot: A medium-sized cooking vessel used for boiling, simmering, and stewing ingredients.
- Large nonstick pan: A nonstick frying pan with a large surface area, ideal for searing and cooking the sea scallops without them sticking to the pan.
- Whisk: A kitchen utensil used for blending and mixing ingredients, particularly for making the vinaigrette dressing.
- Small bowl: A small-sized bowl used for mixing and whisking the vinaigrette dressing.
- Cooking spray: A non-stick cooking spray used for greasing the pan before searing the sea scallops.
How To Reheat Leftover Scallops and Salad
- The best way to reheat leftover sea scallops is to use a gentle method that won't overcook them. Start by preheating your oven to 275°F (135°C). Place the scallops in a baking dish and add a splash of white wine or chicken broth to keep them moist. Cover the dish with foil and heat for 10-15 minutes, until the scallops are warmed through.
- Alternatively, you can reheat the scallops in a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan and gently heat the scallops, flipping them once, until they're heated through. Be careful not to overcook them, as they can quickly become rubbery.
- For the arugula and beet salad, it's best to store the components separately and assemble the salad just before serving. If the arugula has wilted, you can refresh it by soaking it in cold water for a few minutes, then spinning it dry in a salad spinner.
- To reheat the beets, you can either microwave them for a minute or two, or heat them in a skillet over medium heat until they're warmed through. If the beets have dried out a bit in the fridge, you can add a splash of water to the pan to help rehydrate them.
- When you're ready to serve, toss the arugula with the dressing, then divide it among plates. Top each salad with the warm beets, goat cheese, tomatoes, and reheated scallops. If the dressing has separated, give it a quick whisk before drizzling it over the salad.
- If you find that the scallops have lost their crispy exterior after reheating, you can quickly sear them in a hot skillet for 30 seconds to 1 minute per side to restore some of that texture. Just be sure not to cook them for too long, or they'll become tough.
Random Fact About Sea Scallops with Arugula and Beet Salad
The sea scallops with arugula and beet salad recipe is a delightful combination of flavors and textures. Sea scallops are a good source of protein and low in fat, making them a healthy choice for a meal. Arugula is a nutrient-dense leafy green, packed with vitamins and minerals. Beets are high in immune-boosting vitamin C and fiber. This dish not only tastes delicious but also provides a range of essential nutrients for a well-balanced diet. Enjoying this meal can contribute to a healthy lifestyle and provide a satisfying dining experience.
Is Making Scallops with Arugula and Beet Salad Cost-Effective?
This sea scallops with arugula and beet salad recipe offers a delightful balance of flavors and textures. While sea scallops can be a pricier option, the dish's overall cost-effectiveness depends on the availability and cost of the ingredients in your area. The combination of beets, goat cheese, and arugula creates a vibrant and nutritious salad. The addition of sea scallops elevates the dish, making it suitable for a special occasion or a luxurious family meal. The approximate cost for a household of four may vary, but the overall verdict rates this recipe at 8/10 for its taste, presentation, and nutritional value.
Is This Scallop and Salad Recipe Healthy or Unhealthy?
This sea scallops with arugula and beet salad recipe is a healthy and nutritious dish overall. Here's why:
- Scallops are a lean protein source, low in calories and rich in essential nutrients like vitamin B12, selenium, and omega-3 fatty acids.
- Arugula is a nutrient-dense leafy green, packed with vitamins A, C, and K, as well as folate and calcium.
- Beets are an excellent source of fiber, folate, manganese, potassium, iron, and vitamin C. They also contain nitrates, which can help lower blood pressure and improve athletic performance.
- The dressing uses heart-healthy olive oil and raw honey as a natural sweetener, while the vinegars add a tangy flavor without excessive calories.
- Goat cheese provides a creamy texture and a good source of protein, calcium, and healthy fats.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of goat cheese to lower the overall calorie and fat content of the dish. You can also opt for a lower-fat variety of goat cheese.
- Add more colorful vegetables to the salad, such as sliced carrots, bell peppers, or cucumbers, to increase the fiber and nutrient content.
- Use a mix of baby greens instead of just arugula to provide a variety of flavors and nutrients.
- Experiment with different herbs and spices in the dressing, such as fresh basil, oregano, or garlic, to enhance the flavor without adding extra calories.
- Grill the scallops instead of pan-searing them to reduce the amount of oil needed and add a smoky flavor to the dish.
Editor's Thoughts on This Delightful Scallop and Beet Salad
The combination of seared sea scallops with a vibrant arugula and beet salad is a delightful balance of flavors and textures. The sweet and earthy beets, tangy goat cheese, and juicy tomatoes complement the tender, caramelized scallops perfectly. The dressing adds a touch of acidity and sweetness, tying the dish together. This recipe showcases a beautiful harmony of ingredients and is sure to impress with its elegant presentation and exquisite taste.
Enhance Your Sea Scallops, Arugula, and Beet Salad Recipe with These Unique Side Dishes:
Alternative Recipes Similar to This Scallop and Salad Dish
Appetizers and Desserts to Complement Scallops with Arugula and Beet Salad
Why trust this Sea Scallops, Arugula, and Beet Salad Recipe:
This recipe guarantees a delightful dining experience with its fresh and high-quality ingredients. The sea scallops are seared to perfection, ensuring a succulent and flavorful taste. The vibrant arugula and beets provide a nutritious and visually appealing salad base, complemented by the creamy goat cheese and juicy grape tomatoes. The homemade vinaigrette, featuring red wine vinegar, cider vinegar, and olive oil, adds a delightful tang to the dish. With meticulous attention to detail and a balance of flavors, this recipe is a testament to culinary expertise and is sure to impress even the most discerning palates.
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