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!
More Scallop Recipes:
- Air Fryer Bacon Wrapped Scallops
- Blackened Scallops with Horseradish Sauce
- Baked Scallops
- Grilled Scallops Skewers with Honey Ginger Glaze
- Linguini with Scallops and Peas
Sea Scallops, Arugula, and Beet Salad
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
- 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.