Servings: 4 • Size: 1 salad • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g * Sodium: 494 mg (without salt) • Cholesterol: 51 mg
For the dressing:
- 1 tbsp red wine vinegar
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp minced shallots
- 1 1/2 tbsp raw honey
For the salad:
- 2 cups diced cooked and peeled yellow beets* (recipe follows)
- 1/4 cup crumbled goat cheese
- 12 large sea scallops (18 oz)
- olive oil cooking spray
- kosher salt and pepper to taste
- 5 oz baby arugula
- 8 grape tomatoes, halved
Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.
Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan.
Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.
Find this recipe at: SKINNYTASTE.COM