Simple Way to Make Any-night-of-the-week Seared Scallops with Beet Vinaigrette

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If you are looking for a quick snack, you can't go wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will sustain you until it's time for lunch break. When you have to have a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always better than eating the processed grains we commonly come across in our grocery stores.

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We hope you got insight from reading it, now let's go back to seared scallops with beet vinaigrette recipe. You can cook seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Seared Scallops with Beet Vinaigrette:

1. Use of Beet Vinaigrette:.
2. You need 500 g of beets, greens trimmed.
3. You need 3 tbs of cider vinegar.
4. Get 2 tbs of extra virgin olive oil.
5. Prepare 1 tsp of chopped dill.
6. Get 1/4 tsp of salt and pepper.
7. Take 650 g of sea scallops, muscle tabs removed.
8. Prepare 1 cup of rockets.
9. You need 18 slices of cooked red beets sliced.

Steps 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.

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. Seared Scallops with beet vinaigrette, cauliflower purée and microgreens. by Flavor & The Menu Staff Diners at Hugo's know they can expect fresh, delicious seafood, but Russell Kook, Executive Chef, also likes surprising them with unexpected flavor combinations.

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