Skinnytaste · by Gina Homolka★ 3.7 (3)
Sea Scallops, Arugula, and Beet Salad
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 41%
CARBS 20G34% OF CAL
3G FIBER3G OTHER14G TOTAL SUGAR
FAT 10G38% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed sea scallops served over arugula and beets with goat cheese and honey vinaigrette. An elegant salad combining sweet, savory, and briny flavors.
mainamericansaladshellfish🍳 skilletgluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp red wine vinegar
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp minced shallots
- 1 1/2 tbsp raw honey
- 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)
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 41%
CARBS 20G34% OF CAL
3G FIBER3G OTHER14G TOTAL SUGAR
FAT 10G38% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 814mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 465mg
- Calcium
- 123mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 814MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.