Welcome to this detailed recipe for Seared Scallops with Pomegranate and Meyer Lemon! This dish combines the tender texture of perfectly seared scallops with the fresh, tangy notes of citrus and pomegranate. Whether you are a seafood lover or looking to try something new, this recipe will guide you through each step to achieve a restaurant-quality meal at home.
Introduction
Seared scallops are a luxurious and delicious seafood option that can be elevated with the right mix of flavors. This particular recipe draws inspiration from Mediterranean and Californian cuisine, bringing together the sweet and slightly acidic flavor of pomegranate with the bright, zesty notes of Meyer lemon. A touch of serrano chile adds a subtle heat, making it a perfect dish for those who enjoy a multi-layered taste experience. If you’re looking to impress your guests or indulge in a gourmet meal, this is the perfect dish for you.
For more seafood recipes, check out our other delightful seafood dishes like Golden Seared Scallops with Smoky Sweet Corn Cream and Thai Coconut Curry Shrimp.
Ingredients for Seared Scallops with Pomegranate and Meyer Lemon
Here’s what you’ll need to make Seared Scallops with Pomegranate and Meyer Lemon:
- 1 cup refrigerated pomegranate juice
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt, divided
- ½ cup fresh Meyer lemon juice
- ⅓ cup fresh navel orange juice
- ¼ cup extra-virgin olive oil, divided
- 20 large sea scallops (about 1 1/2 pounds), side muscles removed, scallops patted dry
- ¼ teaspoon black pepper
- 1 cup pomegranate arils
- 2 small Persian cucumbers, thinly sliced (about 3/4 cup)
- ¾ 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 lavash bread, for serving
Optional Substitutions:
- Replace Meyer lemon with regular lemon if unavailable.
- Use red chili instead of serrano chile for a different spice level.
- Swap out cilantro for fresh parsley if desired.
How to Make Seared Scallops with Pomegranate and Meyer Lemon – Step by Step
Step1: Prepare the Pomegranate Reduction
- Bring 1 cup of pomegranate juice to a boil in a small saucepan over medium-high heat.
- Boil, undisturbed, until the liquid is reduced by half, about 7 minutes.
- Remove from heat, add 1 tablespoon sugar and 1 teaspoon salt; stir until dissolved.
- Transfer to a medium bowl and let chill until the mixture reaches room temperature, about 30 minutes.
- Pour ½ cup fresh Meyer lemon juice and ⅓ cup fresh navel orange juice through a fine wire-mesh strainer into the pomegranate mixture; stir to combine, and refrigerate until ready to use.
Step2: Sear the Scallops
- Heat 2 tablespoons olive oil in a 14-inch nonstick skillet over medium-high heat.
- Season 20 large sea scallops evenly with ¼ teaspoon black pepper and remaining ½ teaspoon salt.
- Cook scallops until golden brown on one side, about 4 minutes.
- Quickly flip scallops and cook for 15 seconds on the other side.
- Divide scallops evenly among 4 shallow bowls and let cool slightly, about 10 minutes.
Step3: Assemble and Serve
- Arrange 1 cup pomegranate arils, thinly sliced Persian cucumbers, ¾ cup navel orange segments, and 2 tablespoons Meyer lemon segments evenly around scallops in each bowl.
- Carefully pour ⅓ cup of the chilled pomegranate mixture around the inside edge of each bowl so that the juice runs to the bottom without covering the scallops.
- Top with serrano chile slices if desired. Drizzle the remaining 2 tablespoons olive oil evenly over the scallop mixture.
- Sprinkle 1 teaspoon toasted black sesame seeds on top, garnish with fresh cilantro leaves, and serve with toasted lavash bread.
Helpful Tips for Seared Scallops
- Use Dry Scallops: Always use dry, high-quality scallops for the best searing result. Wet scallops often contain added moisture, making it difficult to achieve that perfect golden-brown crust.
- Don’t Overcrowd the Pan: Cook the scallops in batches if necessary. Overcrowding the pan can cause them to steam rather than sear.
- Use Fresh Citrus: For the best flavor, use freshly squeezed Meyer lemon and navel orange juice.
Cooking Tips for the Best Seared Scallops
- Pat the Scallops Dry: This step is crucial for achieving a proper sear. Use paper towels to absorb any excess moisture.
- Preheat the Skillet: Ensure your skillet is hot before adding the scallops. A preheated skillet helps form a nice crust.
- Avoid Moving the Scallops: Let the scallops cook undisturbed for the best caramelization.
Serving Suggestions for Seared Scallops
This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light Chardonnay. You can also serve it alongside a simple green salad or roasted asparagus to balance the flavors. Toasted lavash bread is perfect for soaking up the citrus-pomegranate sauce.
Nutritional Information
Each serving of Seared Scallops with Pomegranate and Meyer Lemon provides:
- Calories: 290
- Fat: 14g
- Carbohydrates: 21g
- Protein: 24g
- Vitamins: A, C, E, and Omega-3 fatty acids
Nutritional Info for Seared Scallops
Per serving:
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 580mg
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 13g
- Protein: 24g
Storage and Leftovers for Seared Scallops
- Refrigeration: Store leftover scallops in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of fresh citrus juice to maintain moisture.
- Freezing: It’s best not to freeze scallops once cooked, as they can become rubbery upon reheating.
Frequently Asked Questions (FAQs) for Seared Scallops
- Can I use frozen scallops for this recipe? Yes, but make sure they are fully thawed and patted dry before searing.
- What is the best pan for searing scallops? A heavy-bottomed stainless steel or non-stick skillet works best for even heat distribution.
- How do I know when scallops are cooked? The scallops should have a golden-brown crust and a translucent center when done.
- Can I substitute the pomegranate juice? You can use cranberry or cherry juice as a substitute if pomegranate juice is unavailable.
Related Recipes for Seared Scallop Lovers:
Conclusion
We hope you enjoy making and savoring this exquisite recipe for Seared Scallops with Pomegranate and Meyer Lemon. If you try this recipe at home, feel free to share your thoughts and variations in the comments below. Don’t forget to explore more seafood recipes on our website for endless culinary inspiration!
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Seared Scallops with Pomegranate & Meyer Lemon Recipe
Description
Welcome to this detailed recipe for Seared Scallops with Pomegranate and Meyer Lemon! This dish combines the tender texture of perfectly seared scallops with the fresh, tangy notes of citrus and pomegranate. Whether you are a seafood lover or looking to try something new, this recipe will guide you through each step to achieve a restaurant-quality meal at home.
Ingredients
- 1 cup refrigerated pomegranate juice
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt, divided
- ½ cup fresh Meyer lemon juice
- ⅓ cup fresh navel orange juice
- ¼ cup extra-virgin olive oil, divided
- 20 large sea scallops (about 1 1/2 pounds), side muscles removed, scallops patted dry
- ¼ teaspoon black pepper
- 1 cup pomegranate arils
- 2 small Persian cucumbers, thinly sliced (about 3/4 cup)
- ¾ 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 lavash bread, for serving
Optional Substitutions:
- Replace Meyer lemon with regular lemon if unavailable.
- Use red chili instead of serrano chile for a different spice level.
- Swap out cilantro for fresh parsley if desired.
Instructions
Step 1: Prepare the Pomegranate Reduction
- Bring 1 cup of pomegranate juice to a boil in a small saucepan over medium-high heat.
- Boil, undisturbed, until the liquid is reduced by half, about 7 minutes.
- Remove from heat, add 1 tablespoon sugar and 1 teaspoon salt; stir until dissolved.
- Transfer to a medium bowl and let chill until the mixture reaches room temperature, about 30 minutes.
- Pour ½ cup fresh Meyer lemon juice and ⅓ cup fresh navel orange juice through a fine wire-mesh strainer into the pomegranate mixture; stir to combine, and refrigerate until ready to use.
Step 2: Sear the Scallops
- Heat 2 tablespoons olive oil in a 14-inch nonstick skillet over medium-high heat.
- Season 20 large sea scallops evenly with ¼ teaspoon black pepper and remaining ½ teaspoon salt.
- Cook scallops until golden brown on one side, about 4 minutes.
- Quickly flip scallops and cook for 15 seconds on the other side.
- Divide scallops evenly among 4 shallow bowls and let cool slightly, about 10 minutes.
Step 3: Assemble and Serve
- Arrange 1 cup pomegranate arils, thinly sliced Persian cucumbers, ¾ cup navel orange segments, and 2 tablespoons Meyer lemon segments evenly around scallops in each bowl.
- Carefully pour ⅓ cup of the chilled pomegranate mixture around the inside edge of each bowl so that the juice runs to the bottom without covering the scallops.
- Top with serrano chile slices if desired. Drizzle the remaining 2 tablespoons olive oil evenly over the scallop mixture.
- Sprinkle 1 teaspoon toasted black sesame seeds on top, garnish with fresh cilantro leaves, and serve with toasted lavash bread.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Dry Scallops: Always use dry, high-quality scallops for the best searing result. Wet scallops often contain added moisture, making it difficult to achieve that perfect golden-brown crust.
- Don’t Overcrowd the Pan: Cook the scallops in batches if necessary. Overcrowding the pan can cause them to steam rather than sear.
- Use Fresh Citrus: For the best flavor, use freshly squeezed Meyer lemon and navel orange juice.
