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Seared Scallops with Pomegranate-Cucumber Salad

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, you can substitute pine nuts or crumbled walnuts. Recipe by Chef Patrick Hoogerhyde; courtesy of the Alaska Seafood Marketing Institute.
Yield: Serves 4
Total Time: 25 min
Prep: 20 min
Cook: 5 min
Additional:
Ingredients
Kosher salt and fresh ground pepper, to taste
2/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons buttermilk
1/3 finely diced seedless cucumber
3 tablespoons fresh dill, chopped
1/2 teaspoon lemon juice
Pinch dry mustard
8 cups seasonal/spring salad greens (about 6 ounces)
1 cup fresh mint leaves (about 3/4 to 1 ounces)
1 medium seedless cucumber half, thinly sliced lengthwise
1 small red onion half, thinly sliced
2 ounces pomegranate seeds, pine nuts or crumbled walnuts
Preparation
1.  Make dill cucumber dressing: Whisk together mayonnaise, sour cream, buttermilk, diced cucumber, dill, lemon juice, dry mustard and salt and pepper to taste, until blended. Cover and refrigerate, if needed, until serving.
2.  Make 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.
3.  Cook 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 and enjoy.
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