What to do
- Prepare the Scallops: Place the scallops on a sheet pan and pat to dry. Season with salt and black pepper and brush each scallop with some of the olive oil, using about 1 tablespoon. Let sit for 15 minutes to marinate.
- Make the Salad: Add the orange juice, lemon juice, garlic, red onion, beets, and cucumber to a large mixing bowl and toss to distribute. Let sit for 30 minutes and set aside.
- Sear the Scallops: Heat oil in a large cast-iron skillet over medium-low heat. Once the oil is shimmering in the pan, add the scallops and cook until golden brown, about 3 to 4 minutes per side. Transfer to a serving dish and let rest.
- Serve: Season the salad with salt and black pepper, add the herbs, and remaining tablespoon of olive oil. Toss to distribute and transfer to the serving dish, scattering the salad amongst the scallops. Garnish with more herbs and serve with lemon wedges.
What you’ll Need
1½ pounds dry packed U8 diver scallops, (about 10-12)
Freshly ground black pepper
2 tbsp extra-virgin olive oil
3 tbsp freshly squeezed orange juice
3 tbsp freshly squeezed lemon juice
1 small garlic clove, minced
¼ cup red onion, diced small
1 (6.5oz) package Love Beets Honey Vinegar Golden Beets
1 large cucumber, cut into ½ inch cubes
½ cup dill, chopped
½ cup chives, chopped
½ cup mint, chopped
½ lemon, cut into wedges