Seared Scallops with Beet Vinaigrette. 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. This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.

Seared Scallops with Beet Vinaigrette 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. Slice remaining beets into thin julienne slices. In large bowl, combine slices with beet leaves Toss salad with vinaigrette.

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, seared scallops with beet vinaigrette. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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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. This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.

To get started with this particular recipe, we have to prepare a few ingredients. You can have seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Seared Scallops with Beet Vinaigrette:

{Make ready of Beet Vinaigrette:.
{Take 500 g of beets, greens trimmed.
{Get 3 tbs of cider vinegar.
{Get 2 tbs of extra virgin olive oil.
{Make ready 1 tsp of chopped dill.
{Prepare 1/4 tsp of salt and pepper.
{Make ready 650 g of sea scallops, muscle tabs removed.
{Get 1 cup of rockets.
{Get 18 slices of 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:

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.

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. Place a scallop on top of each. Plate peas and tomatoes on side or sprinkle over scallops and noodles.

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