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
Scale
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.
