Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, seared scallops with beet vinaigrette. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Toss the greens, carrots, and daikon radish with some of the beet vinaigrette. Arrange the scallops with the greens and vegetables and drizzle remaining beet vinaigrette around scallops. Drizzle each salad with the dill vinaigrette and serve. Seared Scallops with Beet Vinaigrette One great feature of green living is deciding to take life easier and enjoy yourself along the way.

Seared Scallops with Beet Vinaigrette is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Seared Scallops with Beet Vinaigrette is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Seared Scallops with Beet Vinaigrette:
  1. Take Beet Vinaigrette:
  2. Take 500 g beets, greens trimmed
  3. Take 3 tbs cider vinegar
  4. Get 2 tbs extra virgin olive oil
  5. Take 1 tsp chopped dill
  6. Take 1/4 tsp salt and pepper
  7. Get 650 g sea scallops, muscle tabs removed
  8. Get 1 cup rockets
  9. Prepare 18 slices cooked red beets sliced

Place ½ cup salad next to scallops and serve. Borscht is the inspiration for the vibrant beet accompaniment to these seared jumbo scallops. After roasting the vegetables, Shea Gallante coarsely chops them, mixes them with a raspberry. Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette - this salad is delicious!

Instructions to make Seared Scallops with Beet Vinaigrette:
  1. Bring a medium pot of water to boil. Add the beets and boil until tender, 12 to 15 minutes. When the beets are cool enough to handle, peel them. Cut the beets into slices. Use a small round cutter to make 1 round for each scallops, reserve. Chopped enough of the trim and remaining slices to make 1 cup.
  2. Puree the chopped beets with the vinegar in food processor or blender until smooth. Transfer the mixture into medium bowl. Whisk in the oil and season with the dill, salt and pepper.
  3. Blot excess moisture from the scallops with paper towel. Heat a large sauce pan over medium high heat; the pan needs to be very hot for a succesful pan - seared dish.
  4. Sear the scallops until brown on both sides and cooked through, 5-7 minutes.
  5. Serve the scallops on a beet circle with salad of rockets; drizzle with 2 tbs of beet vinegraitte.
  6. Enjoy

After roasting the vegetables, Shea Gallante coarsely chops them, mixes them with a raspberry. 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. Spray large skillet with cooking spray. Heat over high heat until hot.

So that’s going to wrap it up with this exceptional food seared scallops with beet vinaigrette recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!