Sea Scallop Salad With Meyer Lemon And Pomegranate Food

SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE

Sea Scallop Salad with Meyer Lemon and Pomegranate image

Provided by David Tanis

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 Meyer lemon, peel on, diced very small (about 1/2 cup)
1 large shallot, finely diced
Salt and pepper
1 tablespoon white wine vinegar
Olive oil
8 large sea scallops (about 3/4 pound)
Small head radicchio or treviso, torn in large pieces
2 small Belgian endives, red or white, leaves separated
Handful of arugula leaves or watercress, optional
1/4 cup pomegranate 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.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 4 grams, TransFat 0 grams

SPECIAL SCALLOP SALAD

Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SEARED SEA SCALLOPS WITH POMEGRANATE-DRESSED SALAD

Seared Sea Scallops with Pomegranate-Dressed Salad image

You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 13

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)

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.

Nutrition Facts : Calories 158 g, Fat 12 g, Fiber 3 g, Protein 5 g

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