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.
Cover the beets with water in a medium pot and bring to a boil.
Cover and cook over medium-low heat for about 50 to 60 minutes until tender when pierced with a fork.
Peel and dice into small cubes; set aside to cool.
Season scallops with salt and pepper.
Heat a large nonstick pan on medium-high heat. When the pan is hot, spray with oil and place scallops in the pan.
Sear without touching them for about 2 to 3 minutes, until the bottom forms a nice caramel colored crust.
Turn and cook for about 1 to 2 more minutes until their centers are still slightly translucent. Careful not to overcook.
Remove from the pan.
Make the 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 ½ cup of beet, 1 ounce of goat cheese, tomato, and 3 scallops each. Serve immediately.
- 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
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