Description
Delight your taste buds with this exquisite recipe for Seared Scallops with Pomegranate and Meyer Lemon. The combination of flavors and textures in this dish is sure to impress even the most discerning palates.
Ingredients
Scale
Scallops:
- 1 lb large sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Sauce:
- Juice and zest of 1 Meyer lemon
- 1/2 cup pomegranate seeds
- 1 teaspoon honey
- 2 tablespoons fresh parsley, chopped
- Microgreens or arugula for garnish (optional)
Instructions
- Pat dry and season scallops: Pat scallops dry with paper towels and season with salt and pepper.
- Sear scallops: Heat olive oil in a skillet, sear scallops until golden.
- Prepare sauce: Add butter, lemon juice, zest, honey, and pomegranate seeds to the skillet.
- Finish and serve: Spoon sauce over scallops, garnish with parsley and microgreens, then serve immediately.
Notes
- For best sear, ensure scallops are completely dry and pan is hot before cooking.
- Substitute regular lemons if Meyer lemons are not available.
- Pair with risotto, couscous, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course, Appetizer
- Method: Pan-seared
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 4–5 scallops with sauce
- Calories: 260
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 60 mg
