Sea Scallops Arugula and Beet Salad - Skinnytaste

By sheilaolim

Servings: 4 • Size: 1 salad • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g
Sodium: 494 mg (without salt) • Cholesterol: 51 mg

Ingredients

• For the dressing:
• 1 tbsp red wine vinegar
• 1 tbsp cider vinegar
• 2 tbsp olive oil
• 1 tsp minced shallots
• 1 1/2 tbsp raw honey
• For the salad:
• 2 cups diced cooked and peeled yellow beets* (recipe follows)
• 1/4 cup crumbled goat cheese
• 12 large sea scallops (18 oz)
• olive oil cooking spray
• kosher salt and pepper to taste
• 5 oz baby arugula
• 8 grape tomatoes, halved

Preparation

Step 1

Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.

Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan.

Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.