Seared Scallop Salad

Seared Scallop Salad
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • scallops

  • 1 1/2 lbs
    (45 g)

    large sea scallops

  • 2 Tbsp.
    (30 mL)

    olive or vegetable oil

  • 1

    clove garlic, crushed

  • 1 tsp.
    (5 mL)

    fresh ginger, grated

  • salt, pepper and paprika to taste

  • Salad

  • 1/4 cup
    (60 mL)

    arils from 1 pomegranate

  • 2 cups
    (500 mL)

    mixed greens

  • 1/2 cup
    (125 mL)

    cucumber slices

  • 1 cup
    (250 mL)

    cherry tomatoes

Preparation

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare POM Soy-Ginger Dressing.

In a bowl, mix 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic and 1 teaspoon ginger; toss with scallops.

Heat 1 tablespoon olive or vegetable oil in a large skillet.

Place scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary.

Cover scallops, set aside and keep warm while preparing the salad.

Arrange greens on 4 dinner plates, top with cucumbers and tomatoes.

Divide the scallops onto each plate; garnish with arils. Serve with dressing.

Source: POM Wonderful