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Seared Sea Scallops w/ Shredded Apple & Beet Salad

Scallops are a quick and easy seafood that unfortunately intimidates many cooks. In this week's cook along live we'll absolutely nail them! We're also serving them along a slightly acidic yet also sweet shredded beet and apple salad. Even if you don't generally like beets give this salad a try – it's fresh, light, and does not have the normal "beet" characteristic that other recipes have.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine American, French, Italian, Mediterranean
Servings 4 people

Equipment

  • Mandolin with Shredder Blade optional, you can also use a knife
  • Medium Sauté Pan

Ingredients
  

Seared Sea Scallops

  • 5-7 Scallops per person
  • 2 cloves Garlic finely minced
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Olive Oil

Shredded Beet and Apple Salad

  • 2 Granny Smith Apples
  • 1 large Beet
  • 1 large Shallot
  • 1 tablespoon White Wine Vinegar
  • 2 teaspoons Whole Grain Mustard dijon would also work
  • 1 teaspoon Honey
  • 3-4 tablespoons Walnut Oil or any other oil
  • 2 tablespoons Chives finely chopped
  • 2 tablespoons Parsley finely chopped
  • 1 cup Walnut Halves and Pieces
  • 1 tablespoon Unsalted Butter
  • ¼ cup Granulated Sugar

Video

Did you make and photograph this dish?Mention me @cookalong.live and tag it with #CookAlongLive!