Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, seared scallops with beet vinaigrette. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Seared Scallops with Beet Vinaigrette is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Seared Scallops with Beet Vinaigrette is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Prepare Beet Vinaigrette:
- Get 500 g beets, greens trimmed
- Take 3 tbs cider vinegar
- Get 2 tbs extra virgin olive oil
- Make ready 1 tsp chopped dill
- Make ready 1/4 tsp salt and pepper
- Take 650 g sea scallops, muscle tabs removed
- Take 1 cup rockets
- Prepare 18 slices cooked red beets sliced
Rewarm glaze while scallops are cooking. Season scallops with salt and pepper on both sides. A twist on the classic salad nicoise with perfectly seared sea scallops and a tangy caper vinaigrette. Nothing brings me joy like a big plate of spring vegetables, and friends I am looking for all the joy in all the places right now.
Steps to make Seared Scallops with Beet Vinaigrette:
- 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.
- 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.
- 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.
- Sear the scallops until brown on both sides and cooked through, 5-7 minutes.
- Serve the scallops on a beet circle with salad of rockets; drizzle with 2 tbs of beet vinegraitte.
- Enjoy
Perfectly seared sea scallops - perfect meaning a salty crust and tender rich and luscious center. Spray large skillet with cooking spray. Heat over high heat until hot. Remove from skillet and keep warm. Sea Scallops, Arugula and Beet Salad.
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