Seared Scallops with Pomegranate, Meyer Lemon Reduction

Ingredients

For the Scallops

• 20 large sea scallops (about 1 1/2 pounds), side muscle removed
• 1/4 cup extra-virgin olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon black pepper

For the Citrus and Fruit Garnish

• 1 cup pomegranate arils
• 2 small Persian cucumbers, thinly sliced
• 3/4 cup navel orange segments
• 2 tablespoons Meyer lemon segments
• 1 tablespoon serrano chile slices (optional)

For the Pomegranate-Citrus Reduction

• 1 cup pomegranate juice
• 1/2 cup Meyer lemon juice
• 1/3 cup navel orange juice
• 1 tablespoon granulated sugar

For Finishing

• 1 teaspoon toasted black sesame seeds
• Fresh cilantro leaves
• Toasted lavash bread (optional)

Mise en Place

Seafood Prep

• Remove the side muscle from each scallop if still attached
• Pat scallops very dry with paper towels
• Season lightly with kosher salt and black pepper

Produce and Garnish Prep

• Segment the navel orange
• Segment the Meyer lemon
• Thinly slice the Persian cucumbers
• Slice the serrano chile, if using
• Measure the pomegranate arils
• Pick fresh cilantro leaves

Sauce Prep

• Measure pomegranate juice
• Juice Meyer lemons
• Juice oranges
• Measure sugar

Finishing Prep

• Toast black sesame seeds if needed
• Warm or toast lavash if serving alongside

Utensils and Equipment

• Heavy stainless-steel or cast-iron sauté pan
• Small saucepan
• Mixing bowl
• Chef’s knife
• Cutting board
• Citrus juicer
• Measuring cups and spoons
• Tongs or fish spatula
• Paper towels
• Small spoon for plating sauce
• Shallow serving bowls or plates

Method

1. Make the Pomegranate-Citrus Reduction

1. In a small saucepan, combine the pomegranate juice, Meyer lemon juice, orange juice, and sugar.
2. Bring to a simmer over medium heat.
3. Reduce until slightly thickened and syrupy, about 10 to 12 minutes.
4. Season lightly with a pinch of salt and let cool slightly.

2. Prepare the Garnish

1. In a mixing bowl, combine the cucumber slices, orange segments, Meyer lemon segments, and pomegranate arils.
2. Toss gently and hold for plating.

3. Sear the Scallops

1. Heat a large sauté pan over high heat.
2. Add 2 tablespoons of olive oil.
3. Place the scallops in the pan, leaving space between each scallop.
4. Sear without moving them for about 2 minutes, until a deep golden crust forms.
5. Flip and cook for 1 to 2 minutes more, until just opaque in the center.

4. Plate the Dish

1. Divide the cucumber-citrus-pomegranate mixture among shallow bowls or plates.
2. Top with the seared scallops.
3. Spoon the pomegranate-citrus reduction around and over the scallops.
4. Drizzle lightly with remaining olive oil.
5. Finish with serrano chile slices, toasted black sesame seeds, and fresh cilantro.
6. Serve immediately, with toasted lavash if desired.

Time on Task

Chef Notes

Plating Concept

Use a wide shallow bowl or coupe plate. Arrange the citrus-cucumber-pomegranate mixture as a base, place 4 to 5 scallops neatly on top, and spoon the reduction around the plate. Finish with sesame seeds, cilantro, and a restrained drizzle of olive oil for a polished fine-dining presentation.