Sea Scallops, Arugula, and Beet Salad Recipe

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Zoe January 7, 2021

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.

Preparation: 5 minutes
Cooking: 1 hour
Total: 1 hour 5 minutes

Serves:

Ingredients

For the Dressing:

  • 1tbspred wine vinegar
  • 1tbspcider vinegar
  • 2tbspolive oil
  • 1tspshallots,minced
  • tbspraw 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

  1. Cover the beets with water in a medium pot and bring to a boil.

  2. Cover and cook over medium-low heat for about 50 to 60 minutes until tender when pierced with a fork.

  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 medium-high heat. When the pan is hot, spray with oil and place scallops in the pan.

  6. Sear without touching them for about 2 to 3 minutes, until the bottom forms a nice caramel colored crust.

  7. Turn and cook for about 1 to 2 more minutes until their centers are still slightly translucent. Careful not to overcook.

  8. Remove from the pan.

  9. Make the vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula.

  10. Evenly divide the arugula between four large plates.

  11. 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
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