Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, seared scallops with beet vinaigrette. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Seared Scallops with Beet Vinaigrette is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Seared Scallops with Beet Vinaigrette is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you cook that.

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

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