Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

Find the latest information on COVID-19, monkeypox, and the flu vaccine

Seared Scallops with Beet Puree and Arugula Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  6

Per Serving:  200 Calories, 9g Protein, 10g Fat, 20g Carbohydrate, 5g Fiber, 188mg Sodium

Ingredients:

4 large yellow beets, stems and leaves removed, peeled and quartered

4-6 medium beet leaves, washed and sliced lengthwise, ¼ inch

4 Tbsp extra virgin olive oil, divided

1 large orange, zest and juice

2 ½ Tbsp white wine vinegar

Salt and freshly ground black pepper, to taste

½ cup pomegranate seeds or ¼ cup dried cranberries

12 large, dry* sea scallops, rinsed and patted dry

3 cups arugula

½ cup non-fat plain Greek yogurt

2 Tbsp lemon juice

*Dry scallops are shucked and stored in a container with no water or preservatives.

Cooking Directions:

  1. Preheat oven to 350°F. In medium bowl, toss beets with 2 tsp olive oil and season with salt and pepper.  Place in shallow roasting pan, cover with foil and roast for 40-45 minutes or until tender when pierced with a fork. Set aside four quarters of beets for use in salad.
  2. In blender, combine ¼ cup orange juice, orange zest and vinegar and pulse to combine. With blender on low speed, slowly add 2 Tbsp olive oils until well blended. Season vinaigrette to taste with salt and pepper and set aside.
  3. When remaining beets are cool enough to handle, chop into large pieces, place been pieces in blender with yogurt, lemon juice and 1 Tbsp of water. Blend until smooth, stirring with rubber spatula as needed. Place puree and 1 tsp olive oil in small saucepan over low heat until mixture is warm. Set aside.
  4. Slice remaining beets into thin julienne slices. In large bowl, combine slices with beet leaves, arugula and pomegranate seeds. Toss salad with vinaigrette.
  5. In large skillet or saute pan heat 1 Tbsp olive oil over medium high heat. Lightly season scallops with salt and pepper and add to hot skillet. Sear scallops for 2-3 minutes on each side, until almost firm to the touch.
  6. On each of 6 small plates, place 2-3 Tbsps of warm beet puree on one side and top with 2 scallops. Place ½ cup salad next to scallops and serve.

Recipe from:  Bryn Timmis, 1st place winner of 2014 AICR/C-CAP Healthy Appetizer Contest;  www.AICR.org