Sea Scallops, Arugula, and Beet Salad

Nutrition Notes

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)

Preparation

1. 1

   Step 1

   Cover the beets with water in a medium pot and bring to a boil.
2. 2

   Step 2

   Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes.
3. 3

   Step 3

   Peel and dice into small cubes; set aside to cool.
4. 4

   Step 4

   Season scallops with salt and pepper.
5. 5

   Step 5

   Heat a large nonstick pan on a medium-high heat.
6. 6

   Step 6

   When the pan is hot, spray with oil and place scallops in the pan.
7. 7

   Step 7

   Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes.
8. 8

   Step 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. 9

   Step 9

   Remove from the pan.
10. 10

    Step 10

    Make vinaigrette by whisking the dressing ingredients in a small bowl.
11. 11

    Step 11

    Toss with the arugula.
12. 12

    Step 12

    Evenly divide the arugula between four large plates.
13. 13

    Step 13

    Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each.
14. 14

    Step 14

    Serve immediately.

15. Bon appetit!