SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE
Provided by David Tanis
Categories quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
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steveking kyrian
[email protected]This salad is a great way to get your kids to eat seafood.
Lailu Miha
[email protected]I'm allergic to pomegranates, so I used cranberries instead. They worked well in the salad.
poonam rai
[email protected]The recipe calls for Meyer lemons, but I used regular lemons and it still turned out great.
Maru Desalewu
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Marianela Arroyo
[email protected]I'm not a huge fan of seafood, but I really enjoyed this salad. The scallops were cooked perfectly, and the dressing was delicious.
Aysha Begum
[email protected]This salad is so easy to make, and it's perfect for a light lunch or dinner.
ROSE KAGEHA UNGAI
[email protected]I'm not a fan of seafood, but I loved this salad! The scallops were cooked perfectly, and the dressing was delicious.
Oteng Seth
[email protected]This salad is a great way to get your kids to eat seafood.
Let's Go To Sajid
[email protected]I made this salad for a party and it was a hit! Everyone loved it.
Md. alamgir
[email protected]I'm allergic to pomegranates, so I used cranberries instead. They worked well in the salad.
Salman Rayhan
[email protected]The recipe calls for Meyer lemons, but I used regular lemons and it still turned out great.
Nasro Khan
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Rashad mia
[email protected]I'm not a huge fan of seafood, but I really enjoyed this salad. The scallops were cooked perfectly, and the dressing was delicious.
Saleha
[email protected]This salad is so easy to make, and it's perfect for a light lunch or dinner.
Tobias Gracey
[email protected]I added some chopped avocado to my salad for extra creaminess. It was a great addition.
Ebrahim Petersen
[email protected]This salad is a great way to use up leftover scallops. I had some leftover from a seafood boil, and they were perfect in this salad.
Kyra Allison
[email protected]I used frozen sea scallops, and they worked perfectly in this recipe. They thawed quickly and cooked evenly.
Forhad Hassan
[email protected]The dressing was spot-on, with the perfect balance of acidity and sweetness. It really brought out the flavors of the scallops and pomegranate.
Douglas McDonald
[email protected]This sea scallop salad was a delight! The combination of flavors from the sweet Meyer lemons, tangy pomegranate seeds, and briny scallops was simply exquisite. I followed the recipe precisely, and the results were stunning. My family and friends rave