Seared Scallops with Pomegranate and Meyer Lemon

Name: Seared Scallops with Pomegranate and Meyer Lemon
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Ingredients: 1 cup refrigerated pomegranate juice; 1 tablespoon granulated sugar; 1 ½ teaspoons kosher salt, divided; ½ cup fresh Meyer lemon juice; ⅓ cup fresh navel orange juice; ¼ cup extra-virgin olive oil, divided; 20 large sea scallops (about 1 1/2 pound), side muscles removed, scallops patted dry; ¼ teaspoon black pepper; 1 cup pomegranate arils; 2 small Persian cucumbers, thinly sliced (about 3/4 cup); ¾ cup navel orange segments; 2 tablespoons Meyer lemon segments; 1 tablespoon unseeded fresh serrano chile slices (optional); 1 teaspoon toasted black sesame seeds; Fresh cilantro leaves, for garnish; Toasted lavash bread, for serving

3 steps

Prep:1h 10minCook:30min

Fresh lemon, orange, and pomegranate juices paired with serrano chile bring heat and fresh, fruity flavor to sweet scallops. Quickly searing the scallops ensures each one has the perfect texture: a lightly crisp, golden brown exterior and a tender, nearly translucent center.

Updated at: Thu, 17 Aug 2023 09:02:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories365.7 kcal (18%)

Total Fat16.2 g (23%)

Carbs34.5 g (13%)

Sugars22.6 g (25%)

Protein22.1 g (44%)

Sodium1371.9 mg (69%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cuppomegranate juice

refrigerated

1 tablespoongranulated sugar

1 ½ teaspoonskosher salt

divided

½ cuplemon juice

fresh

⅓ cupfresh navel orange juice

¼ cupextra-virgin olive oil

divided

1.5 poundsea scallops

large, side muscles removed, scallops patted dry

¼ teaspoonblack pepper

1 cuppomegranate arils

¾ cupPersian cucumbers

small, thinly sliced

¾ cupnavel orange

segments

2 tablespoonsmeyer lemon

segments

1 tablespoonfresh serrano chile

unseeded, slices, optional

1 teaspoontoasted black sesame seeds

fresh cilantro leaves

for garnish

lavash bread

Toasted, for serving

Instructions

Step 1

Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a medium bowl; chill until mixture reaches room temperature, about 30 minutes. Pour lemon juice and orange juice through a fine wire-mesh strainer into pomegranate mixture; stir to combine, and refrigerate until ready to use.

Step 2

Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Sprinkle scallops evenly with black pepper and remaining 1/2 teaspoon salt. Cook scallops until golden brown on 1 side, about 4 minutes. Quickly flip scallops; cook 15 seconds. Divide scallops evenly among 4 shallow bowls; let cool slightly, about 10 minutes.

Step 3

Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops. Carefully pour 1/3 cup chilled pomegranate mixture around inside edge of each bowl so juice runs to bottom of bowl without covering scallops. Top servings evenly with serrano slices, if using. Drizzle remaining 2 tablespoons oil evenly over scallop mixture; sprinkle with sesame seeds. Garnish with cilantro, and serve with lavash.

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