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Scallop and Pomegranate Citrus Salad

A vibrant and delicious salad featuring tender scallops, sweet pomegranate seeds, and refreshing citrus, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound sea scallops Choose the freshest ones!
  • 1 tablespoon olive oil For cooking the scallops.
  • to taste salt and pepper For seasoning the scallops.
  • 2 cups mixed greens A mix of arugula and spinach works well.
  • 1 grapefruit, segmented Or an orange for a zesty twist!
  • 1 pomegranate, seeds removed Pre-packaged seeds are acceptable.
  • ΒΌ cup slivered almonds Adds crunch to the salad.
  • 2 tablespoons fresh mint, chopped Basil can be used as an alternative.
  • 2 tablespoons balsamic vinaigrette Store-bought is fine.

Method
 

Preparation
  1. Rinse and dry the scallops under cold water, then pat them dry with a paper towel.
  2. Season the scallops with salt and pepper.
Cooking
  1. In a hot skillet, add olive oil and heat until shimmering.
  2. Carefully place the scallops in the pan and cook for 2-3 minutes on each side until golden brown.
  3. Remove the scallops from the skillet and set aside.
Assembly
  1. In a large bowl, toss together the mixed greens, grapefruit segments, pomegranate seeds, almonds, and mint.
  2. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
  3. Serve the salad on plates and top each serving with the scallops.

Notes

Scallops can be substituted with shrimp or chicken. To handle a pomegranate easily, cut it under water to avoid juice splatters. This salad is best enjoyed fresh, although leftovers can be stored in the fridge for up to a day with the dressing kept separate.