Seared Scallops with Citrus, Arugula and Pomegranate Salad

Name: Seared Scallops with Citrus, Arugula and Pomegranate Salad
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 3 clementines, peeled and cut into segments; 1 pinch Pinch crushed red pepper; 2 cloves garlic, smashed; 1 ruby red grapefruit, peeled and cut into segments; 4 servings Extra-virgin olive oil; 118 milliliters pomegranate seeds; 1 smalls red onion, finely julienned; 4 servings Salt; 8 larges dry diver sea scallops

Seared Scallops with Citrus, Arugulan and Pomegranate Salad is a gluten free, primal, and whole 30 recipe with 4 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 15g of fat, and a total of 203 calories. From preparation to the plate, this recipe takes around 26 minutes. Head to the store and pick up baby arugula, clementines, pomegranate seeds, and a few other things to make it today. If you like this recipe, you might also like recipes such as Citrus Arugula Salad with Seared Scallops, Seared Scallops with Lemony Farro and Arugula Salad, and Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette.

Instructions

Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.

Ingredients you will need

Red Pepper Flakes

Salt

Equipment you will use

Bowl

Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.

Ingredients you will need

Garlic

Olive Oil

Scallops

Salt

Cooking Oil

Equipment you will use

Frying Pan

While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil.

Ingredients you will need

Olive Oil

Scallops

Arugula

Juice

Onion

Salt

Equipment you will use

Bowl

Lay the citrus on the arugula.

Ingredients you will need

Arugula

Cut the scallops in half equatorially and place them overlapping in a line against the citrus.

Ingredients you will need

Scallops

Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

Ingredients you will need

Pomegranate Seeds

Olive Oil

Equipment

Bowl

Frying Pan

Ingredients

Servings:

473milliliters

baby arugula 3

clementines, peeled and cut into segments 1pinch

Pinch crushed red pepper 2cloves

garlic, smashed 1

ruby red grapefruit, peeled and cut into segments 4servings

Extra-virgin olive oil 118milliliters

pomegranate seeds 1smalls

red onion, finely julienned 4servings

Salt 8larges

dry diver sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.