Seared Sea Scallop Salad with Pomegranate

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Recipe by Zack Bruell, chef and owner of Parallax, L’Albatros, Table 45 and Chinato

Serves 4.


12 large Sea Scallops (muscle removed)
Ground cumin
Seeds of 1 whole pomegranate
Extra virgin olive oil
Shaved Parmesan cheese
2 bunches watercress
2 tbs. toasted pine nuts

Pomegranate Vinaigrette:

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.

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