How to make it

  • * 2 tablespoons pomegranate molasses
  • * 1/4 cup extra-virgin olive oil
  • * 1/2 teaspoon ground ginger
  • * 1/2 teaspoon ground fennel seed
  • * Coarse salt and ground white pepper
  • * 1 tablespoon vegetable oil
  • * 16 medium-size scallops
  • * 1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise
  • * 1 bunch arugula, tough stems discarded, well washed (2 cups)
  • * 1 cup flat-leaf parsley leaves
  • * 2 tablespoons minced chives
  • * 1 ripe avocado, diced
  • * 1/4 cup fresh pomegranate seeds, for garnish (optional)
  • Directions
  • 1. In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.
  • 2. In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops.
  • 3. Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.
  • 4. To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seed

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