Broiled Scallops with Beet Vinaigrette

  • 1 medium sized red beet
  • 6  tablespoons apple cider vinegar
  • 3 tablespoons good olive oil
  • 1 teaspoon chopped dill
  • sea salt
  • freshly ground black pepper
  • 1 1/2 pounds fresh sea scallops, muscle tabs removed
  • 1 bag pre-washed mixed greens
  • 1/4 cup julienne carrots
  • 1/4 cup julienne Daikon radish ( can substitute Jicima)

To prepare the beets simmer them in a heavy bottom pot with acidulated water (water with acid like lemon juice) until they are tender and can be pierced with a knife. When they are cool enough to handle peel and chop them.

Place the beets and vinegar in a blender and puree until smooth. Add the olive oil, dill and salt and pepper. If necessary thin with a little water. Adjust seasoning as necessary.

Dry the scallops well on a paper towel, season with salt and pepper if you wish, and broil in the oven for about 6 to 8 minutes until golden brown and cooked through, but not rubbery.

To serve assemble the salad and add scallops atop the dressed salad.

Serves about 4


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