Pan Seared Sea Scallps on a Beet & Greens Salad
Pan seared seas scallops on a beet & greens salad
A fantastic way to impress with a first course or a light main dish is to bring color to the plate playing with sight and smell to prepare your guests pallet. By incorporating the rich red of beets, deep greens, and fresh white seared sea scallops you’re sure to define yourself as a standalone host. Although this salad looks complicated it is made up of just a few simple ingredients.
Every dinner party runs at its best when you plan and prepare before your guests arrive. No one wants to be stuck in a hot kitchen alone while your guests entertain themselves. You want to be enjoying a glass of wine and your company, making dinner service look like no effort at all. Have everything that can be prepared before your guests arrive ready. This can means your vegetables are chopped, meat is seasoned, and you potatoes are cooked, and ready to be finished. Nothing will make you shine more than a calm ,well flowing evening.
This dish incorporates a sweet tangy dressing on a bed of mixed greens. The beets work as a super food antioxidant, a texture change, and an amazing pop of color. You’ll find the citrus scallops melt in your mouth while packing a welcomed bite from chilis.
-12 Medium sea scallops
– 4 Medium red beets
-Spring mixed greens
-1 Lemon and 1 lime
-2 Tablespoons of maple syrup
-2 Tablespoons of balsamic vinegar
-3 Tablespoons of olive oil
-1 Teaspoon of chili flakes (optional)
Begin preparing in the morning by wrapping each beet in tin foil, there’s no need to peel the beet as once it’s fully baked the peel will come off easily by rubbing between your hands. Pre-heat oven to 375 degrees, place wrapped beet on a cookie sheet in the oven. Bake for one and a half hours turning them every 3o minutes. Use a knife to penetrate the foil and beet. If the knife cuts in with ease the beets are done. Allow to cool, open tinfoil and rub off the skin. You may need to use a small paring knife to finish the job. Slice the beets and place in the fridge for later.
Combine olive oil, balsamic vinegar, maple syrup, salt, and pepper to taste. Set the dressing aside.
Slice the cucumber and place in a large salad bowl with the mixed greens cover and refrigerate. Go get changed, tidy the house, and set the table.
Once your guests arrive all you have to do is cook your scallops and assemble your salad. Start by heating a frying pan over medium high heat, coating pan with oil. Lay your service plates out if you have enough room in your kitchen this will make plating your salad easier. Once the pan is hot place the scallops in the pan squeeze half the lemon and half the lime over top, careful of hot oil jumping off the pan. Sprinkle salt, pepper, and chili flakes evenly over the scallops. Once they start to brow on one side turn them over 2-3 minutes. While they are cooking stir the dressing and add to the mixed greens and cucumber toss well using tongs. Distribute your salad mixture and top creatively with your already cooked and sliced beets. Once both sides of the scallops are cooked about 5-6 minutes adorn your salad with your masterpiece. Use the remaining halves of lemon and lime squeezing over each scallop to finish. The total process should only take you 7 minutes total in the kitchen because your “mise en place” or in English every thing you need is ready to the point of cooking. Laine Valin