Name: Sea Scallops, Arugula, and Beet Salad
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 tbsp red wine vinegar; 1 tbsp cider vinegar; 2 tbsp olive oil; 1 tsp minced shallots; 1 1/2 tbsp raw honey; 2 cups diced cooked and peeled yellow beets* (recipe follows); 1/4 cup crumbled goat cheese; 12 large sea scallops (18 oz); olive oil cooking spray; kosher salt and pepper to taste; 5 oz baby arugula; 8 grape tomatoes (halved)