Apr 21, 2014

Sea Scallops Arugula and Beet Salad



Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!

A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen.  I ordered the scallop and beet salad that was sooo good, I knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer roasting the beets, that of coarse would work out fine as well. Once the beets are cooked and cooled, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!


Sea Scallops, Arugula, and Beet Salad
Skinnytaste.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g
Sodium: 494 mg (without salt) • Cholesterol: 51 mg

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

Directions:

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.

26 comments :

  1. I love everything with beets but I've never had them with scallops - looks completely delicious thanks for the recipe!

    Kate xx

    www.the-austinite.com

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  2. The combination was so good, better than I would have imagined!

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  3. Interesting combo... Maybe I'll grill them this weekend! Thanks for the idea!

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  4. Everything about this dish is inviting and delicious!

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  5. Wow this is mouthwatering : )! Inspired me to follow you!

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  6. Hi,

    For individuals who are not able to have any form of added sugar --even honey -- do you suppose pineapple or tangerine will work in place of honey and the wine vinegar?

    Thank you,

    Daiyui

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    Replies
    1. Sure! I would also use a sweeter vinegar, like white balsamic vinegar.

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  7. This salad looks so good. My husband has been begging for beets. This is a great way to make us both happy.

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  8. Adoro quest'insalata esotica!!!

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  9. What a great combination. yellow beets are hard to find here but they are delicious and beautiful in a salad

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  10. This looks so good minus the arugula. I'm not a fan of grass except for romaine. I guess romaine would work instead. Going to try this. I love beets but other than pickled that's all I've had.

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  11. I don't even eat scallops (or seafood) but that is BEAUTIFUL. May have to try with some grilled chicken. YUM.

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  12. I've never tried yellow beets! What do they taste like?

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  13. Gina, this salad looks not only beautiful but so yummy! I had to pin it on my Pinterest board. I love fresh beets--you can have the canned ones. I've noticed that here in NOLA salads with beets have been popping up on so many restaurants's menus. When our local supermarket gets some in for a decent price, I'm definitely making this! Thanks for the recipe.

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  14. Mmm. Love everything about this recipe. The scallops, the golden beets, and the honey in the dressing. I'll use some raw, local honey from my local farmers' market.

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    Replies
    1. And thanks for the Riverhead restaurant recommendation. I've never been there.

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  15. Wow this looks yummy. Will definitely be trying it. Check out my Mean Green Salad too at http://hayinaday.blogspot.co.uk/2014/04/mean-green-salad.html

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  16. I nearly passed out when I saw this recipe!! LOVEEEE! Shelly @ mysexandfitness.com (would it be okay to borrow this from you?? I'll link back!)

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    Replies
    1. You can share a photo and link, not the full recipe. Hope that works!

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  17. These sea scallops look really good! What might you substitute for goat cheese?

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  18. This is so delicious and I used tuna chunk instead of sea scallops. LOVE IT!

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  19. I love Sea Scallops. Cannot wait to try. Sharing recipes inspires us all!

    Check out some of my dishes: http://backwardsnhighheels.wordpress.com/category/cheer-chow/

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  20. It look very pretty, but when I saw the picture I thought the yellow 'thing' was mango, as I've never seen yellow beets, that's very interesting.

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  21. Just made this last night. If you make the beets in advance it really does come together in about 10-15 minutes. Absolutely delicious. The only downside is the cost of sea scallops is rather high, but this is so tasty it is worth it! I was skeptical that it would be filling--but it was completely!

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  22. Made this tonight, it was awesome. Only change I made was to spiralized the beets for the salad.

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