Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, seared scallops with beet vinaigrette. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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. Scallops are on most nice restaurant menus these days, and for good reason.

Seared Scallops with Beet Vinaigrette is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Seared Scallops with Beet Vinaigrette is something which I have loved my entire life. They’re nice and they look fantastic.

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

Borscht is the inspiration for the vibrant beet accompaniment to these seared jumbo scallops. After roasting the vegetables, Shea Gallante coarsely chops them, mixes them with a raspberry vinaigrette and then tops them with a terrific warm horseradish cream. 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.

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

Season vinaigrette to taste with salt and pepper and set aside. When remaining beets are cool Lightly season scallops with salt and pepper and add to hot skillet. Season scallops with salt and pepper. Turn scallops; add butter and thyme. Transfer scallops to a serving plate and drizzle with vinaigrette.

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