Sea Scallops, Arugula, and Beet Salad
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!
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.
Serving: 1salad, Calories: 271kcal, Carbohydrates: 22g, Protein: 25g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 51mg, Sodium: 494mg, Fiber: 3g, Sugar: 14g
Freestyle Points: 6
Points +: 7