If you’re looking for a dish that perfectly balances bright citrusy notes with the sweet jewel-like burst of pomegranate, then the Seared Scallops with Pomegranate and Meyer Lemon Recipe is about to become your new favorite. This elegant seafood dish captures the delicate flavor of sea scallops enhanced by a luscious Meyer lemon sauce, enriched with a hint of honey and the fresh pop of pomegranate seeds that add a playful texture and stunning color. Whether it’s a weeknight treat or a special occasion centerpiece, this recipe brings a refreshing twist to classic scallops in just 20 minutes.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success in creating a dish that shines in taste, texture, and color. Each element plays a crucial role—from the tender scallops to the zesty Meyer lemon and the sweet-tart pomegranate seeds that create a harmonious balance.
- 12 large sea scallops (patted dry): Ensuring they are dry helps achieve that coveted golden sear.
- Salt and pepper to taste: The foundation of seasoning that enhances the scallops’ natural sweetness.
- 1 tablespoon olive oil: Provides the perfect base for cooking the scallops evenly without sticking.
- 1 tablespoon butter: Adds richness and a beautiful caramelized finish to the scallops.
- 1/2 cup pomegranate seeds: Delivers bursts of freshness and a vibrant pop of color to the dish.
- Juice and zest of 1 Meyer lemon: The star of the sauce, offering a sweeter, slightly floral citrus note.
- 1 teaspoon honey (optional): Balances the tart lemon with a touch of natural sweetness.
- 1 tablespoon chopped fresh parsley: Adds a bright, herbal finish and a hint of earthiness.
- Optional: microgreens or arugula for serving: Provide a peppery bed that enhances the scallops’ flavor and presentation.
How to Make Seared Scallops with Pomegranate and Meyer Lemon Recipe
Step 1: Prepare and Season Your Scallops
Start by patting your scallops dry with paper towels—dry scallops are key to getting a nice, golden crust. Then, season both sides with salt and pepper generously. This simple seasoning forms the base layer of flavor and helps bring out the natural sweetness of the scallops.
Step 2: Sear the Scallops
Heat the olive oil and butter in a large skillet over medium-high heat until it’s hot and shimmering. Carefully place the scallops in the pan, making sure they don’t touch each other. Let them cook for 2 to 3 minutes on each side. You’ll know they’re ready when they form a beautiful, golden crust and release easily from the pan. Avoid overcrowding—they need space to sear properly. Once cooked, transfer them to a warm plate.
Step 3: Create the Meyer Lemon and Pomegranate Sauce
Lower the heat to medium-low and add the Meyer lemon juice, zest, and honey to the same pan, scraping up those flavorful browned bits left behind. Let this simmer gently for 1 to 2 minutes, allowing the sauce to develop and thicken slightly. Then carefully stir in the pomegranate seeds, warming them for just a minute to keep their fresh crunch intact.
Step 4: Plate and Garnish
Spoon the vibrant lemon-pomegranate sauce over the seared scallops. Sprinkle with fresh parsley for a burst of color and freshness. To elevate the presentation and flavor further, serve the scallops over a bed of peppery microgreens or arugula—this adds a nice texture and a subtle bite that complements the sweetness of the scallops beautifully.
How to Serve Seared Scallops with Pomegranate and Meyer Lemon Recipe
Garnishes
Fresh chopped parsley is a straightforward, classic garnish that lifts the dish with herbal brightness, but if you want to add a little extra, consider toasted almond slices or even a sprinkle of finely chopped chives. These will add texture and additional layers of flavor that pair wonderfully with your scallops.
Side Dishes
To keep things light and elegant, pairing this dish with simple sides like a wild rice pilaf, roasted asparagus, or creamy cauliflower puree creates balance without overpowering the scallops. A crisp green salad with a light vinaigrette also compliments the tangy pomegranate and Meyer lemon flavors nicely.
Creative Ways to Present
For a show-stopping presentation, arrange the scallops in a circle around a drizzle of the lemon-pomegranate sauce on a white plate, letting the vibrant red seeds contrast against the creamy scallops. You can also serve them skewered over the greens for a fun, canapé-style appetizer. Presentation is where you can really let your creativity shine with this recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. To preserve the scallops’ texture, keep the sauce separate if possible and add it when reheating to maintain the fresh flavors.
Freezing
Freezing cooked scallops is generally not recommended because their delicate texture can become rubbery upon thawing. However, you can freeze the lemon-pomegranate sauce separately for up to one month and gently reheat it later to pair with freshly cooked scallops.
Reheating
To reheat your scallops, do so gently in a warm skillet over low heat for just a minute or two per side. Avoid microwaving, as it can make them tough. Reheat the sauce separately in a small pan over low heat and pour over scallops right before serving for the best results.
FAQs
Can I use regular lemons instead of Meyer lemons?
Absolutely! Regular lemons will work fine, but you might want to reduce or omit the honey because Meyer lemons are sweeter and less acidic than regular lemons, providing a more balanced flavor in the sauce.
How do I know when scallops are cooked perfectly?
Perfectly cooked scallops are opaque all the way through but still tender and juicy inside. They should have a golden-brown crust on the outside and feel firm yet springy to the touch.
Can I prepare this dish for a dinner party?
Yes! This recipe is quick and impressive, making it ideal for special occasions. Just prepare the sauce ahead of time, then sear the scallops shortly before serving to ensure freshness and that irresistible crust.
What if I can’t find fresh pomegranate seeds?
You can use frozen pomegranate seeds that have been thawed, but fresh is best for the crunch and flavor. If neither is available, dried cranberries could be a substitute, though the texture and taste will be different.
Is this dish gluten-free?
Yes, the Seared Scallops with Pomegranate and Meyer Lemon Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking for a light, wholesome meal.
Final Thoughts
This Seared Scallops with Pomegranate and Meyer Lemon Recipe is a delightful way to enjoy seafood with a fresh, sophisticated twist. Its quick preparation, vibrant colors, and balanced flavors make it a favorite I’m always excited to share. Give it a try—you’ll find it’s just as perfect for an elegant dinner as it is for a simple night in. Trust me, once these flavors come together on your plate, you’ll be hooked!
Print
Seared Scallops with Pomegranate and Meyer Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Contemporary American
- Diet: Gluten Free
Description
Seared Scallops with Pomegranate and Meyer Lemon is an elegant and flavorful seafood dish perfect for special occasions or a sophisticated weeknight meal. Tender sea scallops are seared to a golden crust and topped with a bright, tangy sauce made from fresh Meyer lemon juice, zest, and sweet pomegranate seeds, accented with a touch of honey and fresh parsley. Served over a bed of peppery microgreens or arugula, this dish balances sweet, citrusy, and savory flavors beautifully, making it a vibrant and visually stunning main course.
Ingredients
Scallops
- 12 large sea scallops, patted dry
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce and Garnish
- 1/2 cup pomegranate seeds
- Juice and zest of 1 Meyer lemon
- 1 teaspoon honey (optional)
- 1 tablespoon chopped fresh parsley
- Microgreens or arugula for serving (optional)
Instructions
- Prepare the Scallops: Pat the scallops dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
- Heat the Pan: Place a large skillet over medium-high heat and add olive oil and butter. Heat until the butter is melted and the oil shimmers, indicating a hot pan ready for searing.
- Sear the Scallops: Carefully add the scallops to the hot skillet, spacing them apart to avoid overcrowding. Cook for 2 to 3 minutes without moving, allowing a golden crust to form. Flip and sear the other side for another 2 to 3 minutes until scallops are just opaque and release easily from the pan.
- Make the Sauce: Remove scallops from the skillet and set aside. Lower the heat to low and add Meyer lemon juice, zest, and honey (if using) to the skillet. Scrape up any browned bits from the pan surface and let the mixture simmer for 1 to 2 minutes.
- Add Pomegranate Seeds: Stir in the pomegranate seeds gently, warming them through for about a minute without breaking them. This enhances their sweet and tart flavor in the sauce.
- Serve: Spoon the lemon-pomegranate sauce evenly over the scallops. Sprinkle with chopped fresh parsley. Arrange scallops over a bed of microgreens or arugula if desired for added freshness and color.
Notes
- Meyer lemons are sweeter and less acidic than regular lemons, so adjust the amount of honey based on your preference.
- Do not overcook scallops; they should be just opaque in the center for optimal tenderness.
- Use a hot pan to achieve a beautiful golden crust without steaming the scallops.
- Serve immediately after cooking to enjoy the best texture and flavor.
