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