RECIPE: Seared Scallop Salad | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Seared Scallop Salad | The Nibble Webzine Of Food Adventures
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RECIPE: Seared Scallop Salad

Seared scallop salad: a first or main course.
Photo and recipe courtesy Pom Wonderful.
  Every Saturday morning, we head out to our local farmers market, always stopping at the fishmonger’s booth for fresh scallops. We love them cooked or raw. In fact, we have to restrain ourselves from nibbling up the raw scallops for lunch so we’ll have enough for the evening’s recipe.

Here’s how we’ll be making them tonight, as a first course. The salad has a sprightly soy-ginger dressing.


Ingredients For 4 Main Servings

For The Scallops

  • 1-1/2 pounds large sea scallops
  • 2 tablespoons olive or vegetable oil
  • 1 clove garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • Salt, pepper and paprika to taste
  • Ingredients For The Salad

  • 1/4 cup arils from 1 pomegranate
  • 6-8 cups mixed greens
  • 1/2 cup cucumber slices
  • 1 cup cherry tomatoes

    Ingredients For The Soy-Ginger Dressing

  • Juice from 2 pomegranates, or 1/2 cup
    pomegranate juice
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon salt

    1. SCORE 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water, to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and place the arils in a separate bowl. Reserve 1/4 cup of the arils for the salad; refrigerate or freeze the remaining arils for another use.

    2. PREPARE soy-ginger dressing: Mix all of the dressing ingredients with a whisk or in a blender.


    Soy-ginger salad dressing. Photo courtesy Pom Wonderful.


    3. MIX 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic and 1 teaspoon ginger in a bowl; toss with scallops.

    4. HEAT 1 tablespoon olive or vegetable oil in a large skillet. Place scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary.

    5. COVER scallops, set aside and keep warm while preparing the salad.

    6. ARRANGE greens on 4 dinner plates, top with cucumbers and tomatoes. Divide the scallops onto each plate; garnish with arils. Serve with dressing.


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