Skinnytaste > Main Ingredient > Seafood Recipes > Sea Scallops, Arugula and Beet Salad

Sea Scallops, Arugula and Beet Salad

This post may contain affiliate links. Read my disclosure policy.

Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!

Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!Sea Scallops, Arugula and Beet Salad

I love seafood salads. A few of my favorites are Grilled Orange Shrimp Salad, Chilled Italian Shrimp Tortellini Pasta Salad, and Spiralized Summer Roll Bowls with Hoisin Peanut Sauce.

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.  The scallop and beet salad was sooo darn good, I absolutely  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 cook and cool, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!

Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!

More Scallop Recipes:

Sea Scallops, Arugula, and Beet Salad

3.67 from 3 votes
7
Cals:271
Protein:25
Carbs:22
Fat:10
Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!
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!
Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins
Yield: 4 servings
Serving Size: 1 salad

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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 salad, Calories: 271 kcal, Carbohydrates: 22 g, Protein: 25 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 51 mg, Sodium: 494 mg, Fiber: 3 g, Sugar: 14 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




33 comments on “Sea Scallops, Arugula and Beet Salad”

  1. 5 out of 5 stars for this AMAZING Summer dish.  It’s restaurant quality and not because of anything I did. The flavors just blend and go together so well!  I doubled the scallops to 6 per person and roasted my beets instead of boiling. Highly recommend!!! 

  2. 5/5 ⭐️  Restaurant Quality! The flavors make this dish beyond delicious!  I made 6 scallops per person instead of 3 and roasted my beets. This is a must for for your summer!!! 🏖

  3. I can’t wait to try this. I had something similar today at a restaurant that I loved. Just sharing, in addition to what you have listed they included balsamic onions, sunflower seeds, and quinoa with a champagne vinaigrette dressing. I think the beets were pickled.

  4. We are not beet fans at our house. I substituted mandarin oranges (no sugar) for beets and tomatoes and it was delicious!!

  5. Pingback: Ode to Beets: 150+ Reasons to Love this Root Veggie – slice of sunshine

  6. Avatar photo
    lovealltennis

    This salad looks beautiful. Love everything in it except the beets. Any suggestion for a replacement on the beets?

  7. Can I use red beets in place of yellow? I don't want to disrupt the flavor combinations but already have red.

  8. 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!