Scallops with Beets

Seared Scallops with Beet Vinaigrette

Makes 4 Servings


  • 4 ounces whole fresh beets
  • 3 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tsp chopped dill
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 pound 4 ounces sea scallops, muscle tabs removed
  • 1 tsp canola oil
  • 4 cups mixed greens
  • 1/3 cup julienned carrot
  • 1/3 cup julienned daikon radish


  1. Place the beets in a large sauce pot and cover with two inches of water. Add 1/2 tablespoon of the cider vinegar, bring to a boil, reduce the heat and simmer until tender, 12 to 15 minutes. Drain well.
  2. When the beets are cool enough to handle, slip off the skins using a towel and chop. Purée the chopped beets and the remaining 1 tablespoon cider vinegar in a blender until smooth, adding additional vinegar or water as needed. Add in the olive oil and season with the dill, salt, and pepper and pulse to blend. Set aside.
  3. Dry the scallops with paper towels. Heat the canola oil in a skillet over medium high heat. Sear the scallops until browned on both sides and cooked through, about 2 minutes per side.
  4. Toss the greens, carrots, and daikon radish with some of the beet vinaigrette.
  5. Arrange the scallops with the greens and vegetables and drizzle remaining beet vinaigrette around scallops.


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