Sea Scallops, Arugula and Beet Salad
I love seafood salads. A few of my favorites are Grilled Orange Shrimp Salad, Chilled Italian Shrimp Tortellini Pasta Salad, and Spiralized Summer Roll Bowls with Hoisin Peanut Sauce.
A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen. The scallop and beet salad was sooo darn good, I absolutely knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer roasting the beets, that of coarse would work out fine as well. Once the beets cook and cool, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!
More Scallop Recipes:
Air Fryer Bacon Wrapped Scallops Blackened Scallops with Horseradish Sauce Baked Scallops Grilled Scallops Skewers with Honey Ginger Glaze Linguini with Scallops and Peas
