Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

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

Seared Scallops with Beet Vinaigrette is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Seared Scallops with Beet Vinaigrette is something that I’ve loved my entire life.

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. Borscht is the inspiration for the vibrant beet accompaniment to these seared jumbo scallops.

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

The ingredients needed to make Seared Scallops with Beet Vinaigrette:
  1. Prepare Beet Vinaigrette:
  2. Prepare 500 g beets, greens trimmed
  3. Prepare 3 tbs cider vinegar
  4. Get 2 tbs extra virgin olive oil
  5. Make ready 1 tsp chopped dill
  6. Get 1/4 tsp salt and pepper
  7. Make ready 650 g sea scallops, muscle tabs removed
  8. Prepare 1 cup rockets
  9. Take 18 slices cooked red beets sliced

Season scallops with salt and pepper. Turn scallops; add butter and thyme. Season scallops with salt and pepper. Place sesame seeds on a plate.

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

Pat down top and bottom side of each scallop in sesame seeds. In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. 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.

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