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
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