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The ingredients needed to cook Seared Scallops with Beet Vinaigrette:
- Provide Beet Vinaigrette:
- Take 500 g beets, greens trimmed
- Get 3 tbs cider vinegar
- Use 2 tbs extra virgin olive oil
- Prepare 1 tsp chopped dill
- Get 1/4 tsp salt and pepper
- You need 650 g sea scallops, muscle tabs removed
- Provide 1 cup rockets
- You need 18 slices cooked red beets sliced
Steps to make Seared Scallops with Beet Vinaigrette:
- Bring a medium pot of water to boil. Add the beets and boil until tender, 12 to 15 minutes. When the beets are cool enough to handle, peel them. Cut the beets into slices. Use a small round cutter to make 1 round for each scallops, reserve. Chopped enough of the trim and remaining slices to make 1 cup.
- Puree the chopped beets with the vinegar in food processor or blender until smooth. Transfer the mixture into medium bowl. Whisk in the oil and season with the dill, salt and pepper.
- Blot excess moisture from the scallops with paper towel. Heat a large sauce pan over medium high heat; the pan needs to be very hot for a succesful pan - seared dish.
- Sear the scallops until brown on both sides and cooked through, 5-7 minutes.
- Serve the scallops on a beet circle with salad of rockets; drizzle with 2 tbs of beet vinegraitte.
- Enjoy
Spoon warm truffle vinaigrette over scallops. Sauteed sea scallops, arugula and sweet beet salad is another summer favorite Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low Keywords: sauteed scallops, scallop salad recipe, sea scallop recipe, Sea Scallops Arugula and Beet Salad, seared. Our slightly browned, seared scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust. Season scallops with salt and pepper.
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