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Gallery Seared Sea Scallops with Pomegranate-Dressed Salad Credit: Kirsten Strecker Recipe Summary prep: 15 mins total: 30 mins Servings: 8
Ingredients Ingredient Checklist 2 tablespoons pomegranate molasses 1/4 cup extra-virgin olive oil 1/2 teaspoon ground ginger 1/2 teaspoon ground fennel seed Coarse salt and ground white pepper 1 tablespoon vegetable oil 16 medium-size scallops 1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise 1 bunch arugula, tough stems discarded, well washed (2 cups) 1 cup flat-leaf parsley leaves 2 tablespoons minced chives 1 ripe avocado, diced 1/4 cup fresh pomegranate seeds, for garnish (optional)
Gallery Seared Sea Scallops with Pomegranate-Dressed Salad Credit: Kirsten Strecker
Recipe Summary prep: 15 mins total: 30 mins Servings: 8
Gallery
Seared Sea Scallops with Pomegranate-Dressed Salad Credit: Kirsten Strecker
Seared Sea Scallops with Pomegranate-Dressed Salad
Credit: Kirsten Strecker
Seared Sea Scallops with Pomegranate-Dressed Salad
Recipe Summary prep: 15 mins total: 30 mins Servings: 8
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 8
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons pomegranate molasses 1/4 cup extra-virgin olive oil 1/2 teaspoon ground ginger 1/2 teaspoon ground fennel seed Coarse salt and ground white pepper 1 tablespoon vegetable oil 16 medium-size scallops 1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise 1 bunch arugula, tough stems discarded, well washed (2 cups) 1 cup flat-leaf parsley leaves 2 tablespoons minced chives 1 ripe avocado, diced 1/4 cup fresh pomegranate seeds, for garnish (optional)
Directions
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.
Reviews
Add Rating & Review 22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Add Rating & Review
22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
All Reviews for Seared Sea Scallops with Pomegranate-Dressed Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Sea Scallops with Pomegranate-Dressed Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
