Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, seared scallops with beet vinaigrette. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Seared Scallops with Beet Vinaigrette is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Seared Scallops with Beet Vinaigrette is something that I have loved my whole life. They are fine and they look wonderful.

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. Seared Scallops with Beet Vinaigrette Santy Coy Sydney. Drizzle each salad with the dill vinaigrette and serve.

To get started with this recipe, we must first prepare a few ingredients. You can cook seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you can achieve it.

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

Lightly season scallops with salt and pepper and add to hot skillet. 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.

Steps 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

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! Sea Scallops, Arugula and Beet Salad I love seafood salads. Spray large skillet with cooking spray.

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