Sea Scallop Salad with Meyer Lemon and Pomegranate

Name: Sea Scallop Salad with Meyer Lemon and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Make the vinaigrette: Put lemon and shallot in a small bowl.
2
Season with salt and pepper, add vinegar, and stir to dissolve salt.
3
Stir in 3 tablespoons olive oil.
4
Taste and correct for salt and vinegar.
5
Set aside at room temperature.
6
Season sea scallops on both sides with salt and pepper.
7
Drizzle with 2 teaspoons olive oil.
8
Place a wide cast-iron skillet over medium-high heat.
9
Add 2 tablespoons olive oil, and swirl to coat bottom of pan.
10
When oil looks wavy, place scallops carefully in pan without crowding.
11
Adjust heat to allow scallops to sizzle briskly.
12
Do not move scallops for at least 2 minutes so that a crisp skin can form.
13
After 2 minutes, check to see how scallops are browning.
14
Adjust heat if necessary (if heat is too high, scallops will blacken instead).
15
It should take 4 to 5 minutes to get a well-browned surface.
16
Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through.
17
Remove to a plate lined with a paper towel, keeping scallops browned-side up.
18
Divide radicchio, endive and arugula among 4 large salad plates.
19
Place 2 warm scallops in the center of each plate.
20
Stir vinaigrette vigorously and spoon about a teaspoon on each scallop.
21
Drizzle remaining vinaigrette evenly over each salad.
22
Sprinkle with pomegranate seeds, and serve immediately.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Sea Scallop Salad with Meyer Lemon and Pomegranate falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!