Golden Beet, Green Bean & Fennel Salad with Scallops

Golden Beet, Green Bean & Fennel Salad with Scallops

1 Review
From: EatingWell Magazine, July/August 2015

Lemony seared scallops and a walnut vinaigrette top this healthy dinner salad. When shopping for scallops, avoid those treated with sodium tripolyphosphate (STP); it can make them mushy and the scallops won't brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Walnut Vinaigrette
  • ⅓ cup walnut oil, preferably roasted 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, cored and very thinly sliced
  • ½ cup slivered fresh basil
  • 18 dry sea scallops (about 1¼ pounds)
  • 1 tablespoon lemon zest
  • ½ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil


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  1. To prepare vinaigrette: Whisk walnut oil, vinegar, lemon juice, salt and ½ teaspoon pepper in a large bowl until well combined.
  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.
  3. 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.
  4. 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.
  5. 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. Cook the scallops until golden, 2 to 3 minutes per side. Top each salad with 3 scallops.
  • Make Ahead Tip: Prepare beans, beets & vinaigrette; refrigerate in separate containers for up to 1 day. Bring to room temperature before assembling the salad
  • For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 2 cups salad & 3 scallops
  • Per serving: 319 calories; 21 g fat(2 g sat); 7 g fiber; 19 g carbohydrates; 16 g protein; 214 mcg folate; 23 mg cholesterol; 8 g sugars; 2,751 IU vitamin A; 26 mg vitamin C; 106 mg calcium; 3 mg iron; 651 mg sodium; 902 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Folate (54% dv), Vitamin C (43% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 1½ lean meat, 4 fat

Reviews 1

August 22, 2015
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By: EatingWell User
So easy, yet so special! Everyone loved, loved, loved this salad. It was so easy to make that I couldn't believe how delicious it tasted! Thanks for another terrific recipe EatingWell!
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