Sauteed sea scallops with arugula and sweet beets is a bright, seasonal salad that pairs tender, caramelized scallops with peppery greens, creamy goat cheese and a honeyed vinaigrette. It’s a favorite for warm-weather lunches and light dinners — elegant enough for guests yet quick to pull together on weeknights.
Sea Scallops, Arugula and Beet Salad
I love seafood salads. A few other favorites include Grilled Orange Shrimp Salad, Chilled Italian Shrimp Tortellini Pasta Salad, and Spiralized Summer Roll Bowls with Hoisin Peanut Sauce. This scallop and beet salad was inspired by a day trip to Riverhead, Long Island, where a quaint riverside restaurant served a version that I couldn’t stop thinking about. I recreated it at home, simplifying a few steps while keeping the flavors bright: seared sea scallops, sweet cooked beets, baby arugula, halved grape tomatoes and crumbled goat cheese, all lightly dressed in a honey vinaigrette.
The salad is straightforward. Sea scallops sear quickly and develop a lovely caramelized crust when cooked on a hot pan. Beets can be boiled or roasted ahead of time; roasting concentrates their flavor but boiling is faster if you skewer for a weeknight. If you buy pre-cooked beets, you can assemble the salad in under 15 minutes. The vinaigrette combines red wine and cider vinegars with olive oil, minced shallot and honey to balance sweetness and acidity.
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
Sea Scallops, Arugula, and Beet Salad
Summary: Sauteed sea scallops, arugula and sweet beet salad tossed with goat cheese and a honey vinaigrette. Bright, balanced and perfect for summer.
Yield: 4 servings • Prep: 5 mins • Cook: 1 hr (beets) • Total: 1 hr 5 mins
Ingredients
For the dressing
- 1 tbsp red wine vinegar
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp minced shallot
- 1 1/2 tbsp raw honey
For the salad
- 2 cups diced, cooked and peeled yellow beets (see notes)
- 1/4 cup crumbled goat cheese
- 12 large sea scallops (about 18 oz)
- Olive oil cooking spray or a light drizzle of oil for the pan
- Kosher salt and pepper, to taste
- 5 oz baby arugula
- 8 grape tomatoes, halved
Instructions
- Prepare the beets: cover beets with water in a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until tender when pierced with a fork, about 50–60 minutes depending on size. Drain, let cool, peel and dice into small cubes. (Roasting is an alternate method — toss beets in a little oil, roast at 400°F until tender, then peel and dice.)
- Season the scallops with salt and pepper and pat them dry with paper towels for better searing.
- Heat a large nonstick or heavy skillet over medium-high heat until hot. Lightly spray or brush with oil.
- Place the scallops in the hot pan without crowding; sear without moving them until the bottoms develop a caramel-colored crust, about 2–3 minutes.
- Turn the scallops and cook until centers are still slightly translucent when viewed from the side, about 1–2 more minutes. Remove from the pan and set aside.
- Make the vinaigrette by whisking together red wine vinegar, cider vinegar, olive oil, minced shallot and honey in a small bowl. Taste and adjust seasoning.
- Toss the baby arugula lightly with the vinaigrette to coat.
- Divide the dressed arugula evenly among four large plates. Top each plate with 1/2 cup diced beets, about 1 oz goat cheese, a few halved grape tomatoes and three scallops.
- Serve immediately while the scallops are warm.
Tips, Variations and Serving Suggestions
- Use pre-cooked or vacuum-packed beets to save time; toss gently with a little vinaigrette before plating.
- For extra crunch, add toasted walnuts or pistachios. For a different cheese profile, substitute feta for goat cheese.
- To keep scallops tender, avoid overcooking — remove them from the heat when the center still has a slight translucency.
- Serve with a crisp white wine or a light sparkling water with lemon. This salad also makes a lovely starter when scaled down to appetizer portions.
- Make-ahead: cook the beets and keep them refrigerated for up to 3–4 days; dress the arugula and sear the scallops just before serving.
Nutrition (per serving)
Calories: 271 kcal • Carbohydrates: 22 g • Protein: 25 g • Fat: 10 g • Fiber: 3 g • Sugar: 14 g • Sodium: 494 mg • Cholesterol: 51 mg • Saturated Fat: 1 g
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