Description
A refreshing and vibrant salad featuring seared scallops, citrus segments, and pomegranate arils, perfect for a light and elegant meal.
Ingredients
Scale
- 12 large sea scallops, side muscle removed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens
- 1 large orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/2 cup pomegranate arils
- 1/4 cup sliced almonds, toasted
- 2 tablespoons fresh mint, chopped
- For the Citrus Vinaigrette:
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Pat scallops dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown and cooked through. Set aside.
- In a small bowl, whisk together orange juice, lemon juice, honey, and Dijon mustard. Gradually whisk in extra virgin olive oil until emulsified. Season with salt and pepper.
- In a large bowl, combine mixed greens, orange and grapefruit segments, pomegranate arils, toasted almonds, and mint.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Divide salad among plates and top with seared scallops. Serve immediately.
Notes
For best results, use fresh citrus and dry the scallops thoroughly before searing to ensure a good crust. Pomegranate molasses can be substituted for honey for a tangier dressing.
Nutrition
- Calories: 320
- Sugar: 14g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 24g