Seared Scallops with Beet Vinaigrette
Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix.
It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.
This entrée is low in calories, carbohydrates, and fat so it is a great meal to have before heading out to a party where you plan to indulge a little.
These recipes are from Jennifer Stack's new book, the CIA's The Diabetes-Friendly Kitchen (Wiley, 2012).
Makes 4 Servings
- 4 ounces whole fresh beets
- 3 tbsp cider vinegar
- 1 1/2 tbsp extra-virgin olive oil
- 1 tsp chopped dill
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1 pound 4 ounces sea scallops, muscle tabs removed
- 1 tsp canola oil
- 4 cups mixed greens
- 1/3 cup julienned carrot
- 1/3 cup julienned daikon radish
- Place the beets in a large sauce pot and cover with two inches of water. Add 1/2 tbsp of the cider vinegar, bring to a boil, reduce the heat and simmer until tender, 12 to 15 minutes. Drain them well. When the beets are cool enough to handle, slip off the skins using a towel and chop. Purée the chopped beets and the remaining 1 tbsp cider vinegar in the Vitamix, using the tamper as needed, until smooth, adding additional vinegar or water as needed. Add in the olive oil and season with the dill, salt, and pepper and pulse to blend. Set aside.
- Dry the scallops with paper towels. Heat the canola oil in a skillet over medium high heat. Sear the scallops until browned on both sides and cooked through, about 2 minutes per side.
- Toss the greens, carrots, and daikon radish with some of the beet vinaigrette. Arrange the scallops with the greens and vegetables and drizzle remaining beet vinaigrette around scallops.
Nutritional Information Per Serving: Calories 208, Protein 25 g, Carbohydrates 9 g, Fiber 1.5 g, Total Fat 8 g, Saturated Fat 1 g, Sodium 402 mg