-
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.
