Ingredients
1tbspred wine vinegar
1tbspcider vinegar
2tbspolive oil
1tspshallots,minced
1½tbspraw honey
2cupsyellow beets,diced, cooked and peeled
¼cupgoat cheese,crumbled
12large sea scallops,(12 large)
olive oil cooking spray
kosher salt and pepper,to taste
5ozbaby arugula
8grape tomatoes,halved
Preparation
Cover the beets with water in a medium pot and bring to a boil.
Cover and cook over medium-low heat for about 50 to 60 minutes until tender when pierced with a fork.
Peel and dice into small cubes; set aside to cool.
Season scallops with salt and pepper.
Heat a large nonstick pan on medium-high heat. When the pan is hot, spray with oil and place scallops in the pan.
Sear without touching them for about 2 to 3 minutes, until the bottom forms a nice caramel colored crust.
Turn and cook for about 1 to 2 more minutes until their centers are still slightly translucent. Careful not to overcook.
Remove from the pan.
Make the 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 ½ cup of beet, 1 ounce of goat cheese, tomato, and 3 scallops each. Serve immediately.
