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Seared Scallops with Beet Vinaigrette
Seared Scallops with Beet Vinaigrette

Before you jump to Seared Scallops with Beet Vinaigrette recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

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Maybe the food isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. When you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, however that is not true. Particularly if you make sure the dishwasher is full before starting a cycle. Don’t dry the dishes by using heat, use the cool dry or air dry functions to increase the money you save.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is pretty uncomplicated to live green, all things considered. A lot of it really is merely using common sense.

We hope you got insight from reading it, now let’s go back to seared scallops with beet vinaigrette recipe. You can have seared scallops with beet vinaigrette using 9 ingredients and 6 steps. Here is how you do that.

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

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