GOLDEN BEET, GREEN BEAN & FENNEL SALAD WITH SCALLOPS

Lemony seared scallops and a walnut vinaigrette top this healthy dinner salad.

MAKES 6 SERVING/ TOTAL TIME 60 MINUTES

INGREDIENTS

Walnut Vinaigrette

⅓ cup walnut oil,

3 tablespoons sherry vinegar

1 tablespoon lemon juice

1 teaspoon kosher salt

½ teaspoon ground pepper

Salad

6 small golden beets (about 1 pound)

8 ounces thin green beans, trimmed

½ cup walnut halves, toasted

8 cups mixed greens

1 fennel bulb,

½ cup slivered fresh basil

18 dry sea scallops

1 tablespoon lemon zest

½ teaspoon ground pepper

1 tablespoon extra-virgin olive oil

 

METHOD

STEP 1

To prepare vinaigrette: Whisk walnut oil, vinegar, lemon juice, salt and 1/2 teaspoon pepper in a large bowl until well combined.

STEP 2

To prepare salad: Place beets in a medium saucepan, cover with cold water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 20 to 30 minutes. Rinse with cold water to cool slightly. Peel and slice the beets. Meanwhile, bring a large saucepan of water to a boil. Add green beans and cook until tender-crisp, 3 to 6 minutes. Rinse with cold water to cool slightly. Drain, then pat dry. Break walnut halves into pieces still large enough to pick up with a fork. Add the walnuts and beets to the vinaigrette and let marinate for 15 minutes, stirring occasionally. Add the green beans, greens, fennel and basil to the bowl; toss to combine. Divide the salad among 6 plates. Pat scallops dry and sprinkle both sides with lemon zest and pepper. Heat olive oil in a large cast-iron or nonstick skillet over medium-high heat.

 

Nutrition Value

319 Kcal,

20.8g fat,

2.2g saturated fat,

6.6g fiber,

16.3g protein,

19.3g carbs