_LG/i/Scallops-Pomegranate-Dressed-Salad.jpg "Scallops with Pomegranate-Dressed Salad")
From Body and Soul magazine
Scallops with Pomegranate-Dressed Salad
Information
- Category
- Main Dishes, Salads
- Cuisine
- Mediterranean/Middle Eastern
_LG.large/i/Scallops-Pomegranate-Dressed-Salad.jpg "Scallops with Pomegranate-Dressed Salad")
Ingredients
2 tablespoons pomegranate molasses
1/4 cup extra-virgin olive oil
1/2 teaspoon ground ginger
1/2 teaspoon ground fennel seed
Coarse salt and ground white pepper
1 tablespoon vegetable oil
16 medium-size scallops
1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise
1 bunch arugula, tough stems discarded, well washed (2 cups)
1 cup flat-leaf parsley leaves
2 tablespoons minced chives
1 ripe avocado, diced
1/4 cup fresh pomegranate seeds, for garnish (optional)
Directions
- In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.
- In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops.
- Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.
- To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.
Serves 8.
Per serving: 158 calories; 5 g protein; 12 g fat; 9 g carb; 3 g fiber
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