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A quick salad offering delightful contrasts of texture and color
This delightful salad delivers a wonderful contrast between the lusciousness of scallops and the crunch of cucumber and pomegranate seeds.
If you don’t have time to find fresh pomegranate seeds (don’t use dried seeds), either online or in a store, you can substitute pine nuts or crumbled walnuts.
Seared Sea Scallops with Pomegranate-Cucumber Salad
By Chef Patrick Hoogerhyde; courtesy of Alaska Seafood Marketing Institute
Prep time 20 minutes; Cook time 5 minutes
Serves 4
Dill-Cucumber Dressing
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 3 Tablespoons buttermilk
- 1/3 finely diced seedless cucumber
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon lemon juice
- Pinch dry mustard
- Kosher salt and Fresh ground pepper, to taste
Pomegranate and Cucumber Salad
- 8 cups (about 6 oz.) seasonal/spring salad greens
- 1 cup (about 3/4 to 1 oz.) fresh mint leaves
- 1 medium seedless cucumber half, thinly sliced lengthwise
- 1 small red onion half, thinly sliced
- 2 oz. pomegranate seeds, pine nuts, or crumbled walnuts
Scallops
- 12 to 16 sea scallops
- Kosher salt, to taste
- 3 tablespoons organic extra-virgin olive oil
Dill Cucumber Dressing
Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.
Pomegrante and Cucumber Salad
Mix together salad greens and mint. Divide and portion salad mix among 4 dinner plates, then drizzle on dressing. Garnish each salad with one-fourth of the cucumbers, onions and pomegranate seeds.
Scallops
Heat olive oil in large pan over medium heat. Pat scallops dry with paper towels; discard towels. Season scallops with salt. Sear scallops, about 2 minutes per side, just until opaque throughout. Place 3 to 4 scallops around each salad.
