Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette – this salad is delicious!
2cupsdiced cooked and peeled yellow beets*(recipe follows)
1/4cupcrumbled goat cheese
12large sea scallops(18 oz)
olive oil cooking spray
kosher salt and pepper to taste
5ozbaby arugula
8grape 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.