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

Scale

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.

Notes

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.