About the Recipe
Bring nice early fall flavors into this seafood dish that provides high antioxidants and even better flavor!
Ingredients
1 cup refrigerated pomegranate juice
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt, divided
1/2 cup fresh Meyer lemon juice
1/3 cup fresh navel orange juice
1/4 cup extra-virgin olive oil, divided
20 large sea scallops (about 1 1/2 pound), side muscles removed, scallops patted dry
1/4 teaspoon black pepper
1 cup pomegranate arils
2 small Persian cucumbers, thinly sliced (about 3/4 cup)
3/4 cup navel orange segments
2 tablespoons Meyer lemon segments
1 tablespoon unseeded fresh serrano chile slices (optional)
1 teaspoon toasted black sesame seeds
Fresh cilantro leaves, for garnish
Toasted bread, for serving
Preparation
Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat.
Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a medium bowl; chill until mixture reaches room temperature, about 30 minutes.
Pour lemon juice and orange juice through a fine wire-mesh strainer into pomegranate mixture; stir to combine, and refrigerate until ready to use.
Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high.
Sprinkle scallops evenly with black pepper and remaining 1/2 teaspoon salt. Cook scallops until golden brown on 1 side, about 4 minutes.
Quickly flip scallops; cook 15 seconds.
Divide scallops evenly among 4 shallow bowls; let cool slightly, about 10 minutes.
Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops.
Carefully pour 1/3 cup chilled pomegranate mixture around inside edge of each bowl so juice runs to bottom of bowl without covering scallops.
Top servings evenly with serrano slices, if using.
Drizzle remaining 2 tablespoons oil evenly over scallop mixture; sprinkle with sesame seeds.
Garnish with cilantro, and serve with toasted crusty bread.