Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, seared scallops with beet vinaigrette. It is one of my favorites. 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Seared Scallops with Beet Vinaigrette is something which I have loved my whole life.

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. Season the scallops with salt and pepper.

To begin with this particular 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 that.

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

A few of my favorites are Grilled Orange Shrimp Salad, Chilled Italian Shrimp Tortellini Pasta Salad, and Spiralized Summer Roll Bowls with Hoisin Peanut Sauce. A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river. Treat yourself to sweet Seared Scallops with Roasted Beet Puree for a casual, elegant meal.

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

We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river. Treat yourself to sweet Seared Scallops with Roasted Beet Puree for a casual, elegant meal. Tender, caramelized scallops nestled on greens in swirls of a vibrant, velvety sauce is irresistible. The best part is making them disappear! Scallops give salmon and halibut, a couple of my other faves, some stiff competition when on a menu.

So that is going to wrap this up with this exceptional food seared scallops with beet vinaigrette recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!