• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

271 Cals 25 Protein 22 Carbs 10 Fats
PREP TIME:
5 mins
COOK TIME:
1 hr
TOTAL TIME:
1 hr 5 mins
YIELD:4 SERVINGS
COURSE:Salad
CUISINE:American
Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!
INGREDIENTS
For the dressing:
1 tbsp red wine vinegar
1 tbsp cider vinegar
2 tbsp olive oil
1 tsp minced shallots
1 1/2 tbsp raw honey
For the salad:
2 cups diced cooked and peeled yellow beets*, recipe follows
1/4 cup crumbled goat cheese
12 large sea scallops, 18 oz
olive oil cooking spray
kosher salt and pepper to taste
5 oz baby arugula
8 grape tomatoes, halved
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.
Serving: 1salad, Calories: 271kcal, Carbohydrates: 22g, Protein: 25g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 51mg, Sodium: 494mg, Fiber: 3g, Sugar: 14gBlue Smart Points:6Green Smart Points:9Purple Smart Points:6Points +:7