Seared Scallops with Citrus, Arugula and Pomegranate Salad

Scallops are one of those foods that can really turn you off to them if you have bad ones. I was afraid to try them for a long time after a bad experience because I was imagining a scary slimy blob that would come to life in my mouth and crawl up into my brain. I think we can all agree that the odds of that actually happening are pretty slim, but it kept me away from scallops for far too long.

Scallops are surprisingly easy to make at home. Be sure you are getting your scallops from a legitimate seafood place, and make sure they are as fresh as you can get. The thing to remember while cooking scallops is that you need to cook them in a very hot pan. Do not be afraid!

Ingredients

  • 3 clementines, peeled and cut into segments
  • 1 ruby red grapefruit, peeled and cut into segments
  • Salt
  • Pinch crushed red pepper
  • 16 large scallops
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 2 cups of arugula
  • 1/2 a small red onion, finely julienned
  • 1/2 cup of pomegranate seeds

Serves 4

Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper.

Remove the ‘tail’ part of the scallops and dry them with a paper towel. Season the scallops with salt. Coat a large saute pan with olive oil over medium high heat. When the oil is hot, but not smoking, add the smashed garlic. When the garlic has become golden and aromatic, remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. You may need to cook them in two batches depending on the size of your pan and your scallops. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.

Toss the onion with the citrus. Place a large handful (or two) of arugula on the plate and place the citrus and onions over it. Be sure to reserve the accumulated juice in the bowl. Once all of the salads are in place, drizzle with the citrus juice and olive oil. Add a pinch of salt and sprinkle pomegranate seeds over each salad. Place 4 scallops on each place and enjoy!

Source: Anne Burrell – Foodnetwork.com

  1. I would like this for my birthday, please!

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