Brighten up your weeknight with this fresh, flavorful take on a seafood salad. Seared scallops are served on top of a bed of peppery arugula and creamy avocado.
The dressing is made with pomegranate molasses, but if you can't find it at your specialty market, honey makes a lovely substitute. This restaurant-quality meal is ready in a matter of minutes, so get the recipe now:
- 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)
- In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.
- 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.
- Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.
- To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.
Per serving: 158 calories; 5 g protein; 12 g fat; 9 g carb; 3 g fiber
- Salads, Main Dishes
- Mediterranean/Middle Eastern