Seared Sea Scallops With Pomegranate Dressed Salad Recipes

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.

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.

Steps:

• Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
• Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
• While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
• Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

Steps:

• Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
• In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens

Steps:

• Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
• Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
• Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
• Rinse scallops; pat dry.
• Heat oil in a cast-iron skillet over medium-high heat.
• Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
• Add scallops to pan; cook 2 minutes on each side or until done.
• Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
• Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.

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.

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

Steps:

• Heat the olive oil and butter in a large pan over medium-high heat.
• Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
• Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.