Steps to Prepare Award-winning Seared Scallops with Beet Vinaigrette

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The ingredients needed to make Seared Scallops with Beet Vinaigrette:

1. Prepare Beet Vinaigrette:
2. Get 500 g beets, greens trimmed
3. Get 3 tbs cider vinegar
4. Make ready 2 tbs extra virgin olive oil
5. Prepare 1 tsp chopped dill
6. Make ready 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

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. Season scallops with salt and pepper. Turn scallops; add butter and thyme.

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

Season scallops with salt and pepper. Turn scallops; add butter and thyme. Sauteed sea scallops, arugula and sweet beet salad is another summer favorite, tossed with goat cheese and a honey vinaigrette - this salad is delicious! Sear the scallops until golden brown. Flip over and repeat then place in oven.

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