scallop salad recipe

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

tbsp red wine vinegar

tbsp cider vinegar

olive oil

tsp shallots

tbsp raw honey

goat cheese

sea scallops (18 oz)

olive oil cooking spray

kosher salt and pepper

oz baby arugula

grape tomatoes (halved)

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.

Serve immediately.

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Sea Scallops, Arugula, and Beet Sal...

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Sea Scallops, Arugula, and Beet Sal...

The most viewed scallop salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine