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Pan-seared Scallops on Beet Salad with Dill Vinaigrette

4 servings


Dairy Free Gluten Free

Nutritional Facts Per Serving

9.4 g
12.6 g
2.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 284
  • Fat 22.6 g
    • Saturated   3 g
    • + Trans 
  • Cholesterol 14 mg
  • Sodium   290 mg
  • Carbohydrate 12.6 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 9.4 g
    • Vitamin A 9 %
    • Vitamin C 38 %
    • Calcium 6 %
    • Iron 14 %


Boil the beets until just tender. Drain well and cool in ice-cold water. Trim the very top and bottom off each beet. Peel off the skins with your fingers. Make a bed of leaf lettuce on each of 4 plates. Thinly slice the beets and arrange in an overlapping layer on top of the lettuce. Combine the next 7 ingredients in a small bowl.

Season the scallops with salt and pepper. Place the 2 Tbsp. of oil in a pan and set over medium-high heat. Add the scallops and sear 1 to 2 minutes on either side, or until just cooked through. Set 3 scallops on top of the beets on each plate. Drizzle each salad with the dill vinaigrette and serve.

Serving Suggestions

Serve a glass of fine BC wine with the scallops, such as rose, pinot gris or a sparkling wine.

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