Seared Alaska Weathervane Scallops with Pomegranate and Cucumber Salad
Sweet pomegranate seeds mixed with greens makes the perfect background for plump and juicy Alaska Weathervane scallops in this fresh and delicious salad.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Dill-Cucumber Dressing
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 3 Tablespoons buttermilk
- 1/3 finely diced seedless cucumber
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon lemon juice
- Pinch dry mustard
- Kosher salt and Fresh ground pepper, to taste
Pomegranate and Cucumber Salad
- 8 cups (about 6 oz.) seasonal/spring salad greens
- 1 cup (about 3/4 to 1 oz.) fresh mint leaves
- 1 medium seedless cucumber half, thinly sliced lengthwise
- 1 small red onion half, thinly sliced
- 2 oz. pomegranate seeds
Scallops
- 12 to 16 (10/20 count size) Alaska Weathervane scallops
- Kosher salt, to taste
- 3 tablespoons olive oil
Recipe courtesy of Chef Patrick Hoogerhyde.
Preparation
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Step 1 Dill Cucumber Dressing
Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.
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Step 2 Pomegranate and Cucumber Salad
Mix together salad greens and mint. Divide and portion salad mix among 4 dinner plates, then drizzle on dressing. Garnish each salad with one-fourth of the cucumbers, onions and pomegranate seeds.
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Step 3 Scallops
Heat olive oil in large pan over medium heat. Pat scallops dry with paper towels; discard towels. Season scallops with salt. Sear scallops, about 2 minutes per side, just until opaque throughout. Place 3 to 4 scallops around each salad and serve.
Recipe courtesy of Chef Patrick Hoogerhyde.
