Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, seared scallops with beet vinaigrette. It is one of my favorites. This time, 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 favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Seared Scallops with Beet Vinaigrette is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you cook it.
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The ingredients needed to make Seared Scallops with Beet Vinaigrette:
- Get Beet Vinaigrette:
- Take 500 g beets, greens trimmed
- Make ready 3 tbs cider vinegar
- Prepare 2 tbs extra virgin olive oil
- Take 1 tsp chopped dill
- Prepare 1/4 tsp salt and pepper
- Take 650 g sea scallops, muscle tabs removed
- Make ready 1 cup rockets
- Prepare 18 slices cooked red beets sliced
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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
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