Beet and Scallops Salad

Beet and Scallop Salad

I made 9 salads out of this.
Ingredients:
Fresh or homecanned beets; 1 quart
Salad dressing; white balsamic or *homemade
Fresh parsley; 1 small bunch, 2 sprigs for each salad
Walnuts; 1 small package chopped, sweetened (see below)
Blue Cheese, 1 small container crumbled
Broadleaf lettuce, about 3 leaves per salad, to lightly cover base of plate
Scallops, 2 for each salad (I bought them from Costco)
Bacon, 1 piece
Cream Cheese; 1 four oz. package

Cook fresh beets in boiled water with the skins on till just fork tender, then remove from water and skin them. Slice in flat slices across the whole beet about ¼ “thick. Place one on top of another, like a sandwich, with similar shape. Cool. Then slice a ¼” slice of cream cheese and put between the beets.
*I used home canned beets, cutting them to the same thickness and shapes as above.

Salad dressing: Use light balsamic bottled dressing or *I made homemade: 3/4th cup canola oil, 1/4th cup white wine vinegar, 1 TB dijohn mustard, 1/4th tsp pureed garlic, 14th tsp lawry’s, s&p dash, 2 TB fresh lemon juice, 3TB sugar or to taste. Make it ahead though so as soon as the scallops are done you can immediately put them on the plate and drizzle the dressing overall, top with the blue cheese, and serve.

Put 1 TB water in a frying pan then add the walnuts and squirt honey bear honey over all the nuts about 2 Tablespoons. Stir until all the water is absorbed and the nuts are coated about three minutes. Turn out of the pan onto a plate to cool.

On each salad plate, arrange lettuce pieces, not heavily, just about 3-4 leaves.
Place a beet sandwiches on the lettuce, sprinkle the sweetened walnuts, with one on top of the beet, with a sprig of parsley. Set aside.

Cook in a frying pan 1 slice of bacon till crispy. Remove with a slotted spoon and crumble. Sprinkle the crumbles on the lettuce and beet, just a few each salad.

In the bacon grease, fry the scallops on one side and then the other. I did that after everyone was sitting down. Do not overcook them! Only five minutes, two and a half each side on medium. Then place the warm scallops, two on each plate, one on either side of the beet and quickly drizzle salad dressing overall and lightly sprinkle blue cheese crumbles. Serve immediately.