Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, seared scallops with beet vinaigrette. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Seared Scallops with Beet Vinaigrette is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Seared Scallops with Beet Vinaigrette is something that I’ve loved my entire life. They’re fine and they look wonderful.

Seared scallops with beet vinaigrette recipe by The Culinary Institute of America. Place the beets in a large sauce pot and cover with two inches of water. This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Make ready Beet Vinaigrette:
  2. Prepare 500 g beets, greens trimmed
  3. Make ready 3 tbs cider vinegar
  4. Take 2 tbs extra virgin olive oil
  5. Take 1 tsp chopped dill
  6. Get 1/4 tsp salt and pepper
  7. Prepare 650 g sea scallops, muscle tabs removed
  8. Take 1 cup rockets
  9. Get 18 slices cooked red beets sliced

Season scallops with salt and pepper. Turn scallops; add butter and thyme. Learn how to make Scallops with Mango Vinaigrette. Note: To sear the scallops instead of grilling, thoroughly heat a large skillet over medium-high heat.

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

Sauteed sea scallops, arugula and sweet beet salad is another summer favorite Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low Keywords: sauteed scallops, scallop salad recipe, sea scallop recipe, Sea Scallops Arugula and Beet Salad, seared. Season scallops with salt and pepper. Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.

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