JNA Institute of Culinary Arts

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Seared Scallops with Beet Vinaigrette

10 servings



8 ounces beets

3 fluid ounces cider vinegar

3 tablespoons extra-virgin olive oil

2 teaspoons chopped dill

1/2 teaspoon salt

1/4 teaspoon ground black pepper


2 1/4 pounds sea scallops, muscle tabs removed

5 ounces mixed greens

3 ounces carrot julienne

3 ounces daikon julienne


Prepare the beet vinaigrette by simmering the beets in acidulated water until tender. When the beets are cool enough to handle, peel and chop. Place the beets and vinegar in a blender and puree until smooth. Whisk in the oil and season with the dill, salt, and pepper.


For each serving: Dry approximately 3 1/2 ounces scallops with paper towel and dry-scar in a seasoned sauté pan until brown on both sides and cooked through. Arrange the scallops with ˝ ounce greens and 1/3 ounce each of grated carrot and daikon on a room-temperature plate. Drizzle with 2 tablespoons beet vinaigrette and serve.


For a more intense color and flavor, use a juice machine to juice the raw beets. Combine the juice and vinegar, whisk in the oil, and season with dill, salt, and pepper


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