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Seared Alaska Weathervane Scallops with Pomegranate and Cucumber Salad

Seared Weathervane Scallops with Pomegranate and Cucumber Salad by Chef Patrick Hoogerhyde
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


  • 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.


  1. Step 1 Dill Cucumber Dressing

    Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.

  2. 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.

  3. 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.