Sea Scallop Salad With Meyer Lemon And Pomegranate Recipes

SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE

Steps:

• Make the vinaigrette: Put lemon and shallot in a small bowl. Season with salt and pepper, add vinegar, and stir to dissolve salt. Stir in 3 tablespoons olive oil. Taste and correct for salt and vinegar. Set aside at room temperature.
• Season sea scallops on both sides with salt and pepper. Drizzle with 2 teaspoons olive oil.
• Place a wide cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat bottom of pan. When oil looks wavy, place scallops carefully in pan without crowding. Adjust heat to allow scallops to sizzle briskly. Do not move scallops for at least 2 minutes so that a crisp skin can form.
• After 2 minutes, check to see how scallops are browning. Adjust heat if necessary (if heat is too high, scallops will blacken instead). It should take 4 to 5 minutes to get a well-browned surface. Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through. Remove to a plate lined with a paper towel, keeping scallops browned-side up.
• Divide radicchio, endive and arugula among 4 large salad plates. Place 2 warm scallops in the center of each plate. Stir vinaigrette vigorously and spoon about a teaspoon on each scallop. Drizzle remaining vinaigrette evenly over each salad. Sprinkle with pomegranate seeds, and serve immediately.

SEARED SEA SCALLOPS WITH POMEGRANATE-DRESSED SALAD RECIPE - (4.5/5)

Steps:

• In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper. In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops. Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary. To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.

SKILLET SEA SCALLOPS

Steps:

• In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.