Recipe by Zack Bruell, chef and owner of Parallax, L’Albatros, Table 45 and Chinato
12 large Sea Scallops (muscle removed)
Seeds of 1 whole pomegranate
Extra virgin olive oil
Shaved Parmesan cheese
2 bunches watercress
2 tbs. toasted pine nuts
1 cup extra virgin olive oil
Juice of 1 large lemon
3 tbs. pomegranate syrup (pomegranate juice reduced to thickness of molasses)
1 tsp. diced shallots
Salt and pepper
Whisk above ingredients together in mixing bowl. Add diced shallots. Season with salt and pepper to taste.
To assemble salad:
Season scallops with salt, pepper and cumin.
Add extra virgin olive oil to sauté pan and when almost smoking, add scallops to pan.
Sear scallops on both sides to desired temperature (preferably medium rare).
Toss watercress in vinaigrette and place in center of plate. Arrange scallops around the watercress and garnish with pomegranate seeds, toasted pine nuts, chives and Parmesan cheese.