Sea Scallops, Arugula, and Beet Salad

Ingredients

• 1 tbsp red wine vinegar
• 1 tbsp cider vinegar
• 2 tbsp olive oil
• 1 tsp minced shallots
• 1 1/2 tbsp raw honey
• 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)

Method

1. Cover the beets with water in a medium pot and bring to a boil.
2. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes.60 min timer
3. Peel and dice into small cubes; set aside to cool.
4. Season scallops with salt and pepper.
5. Heat a large nonstick pan on a medium-high heat.
6. When the pan is hot, spray with oil and place scallops in the pan.
7. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes.3 min timer
8. 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.
9. Remove from the pan.
10. Make vinaigrette by whisking the dressing ingredients in a small bowl.
11. Toss with the arugula.
12. Evenly divide the arugula between four large plates.
13. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each.
14. Serve immediately.