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Cookish

Seared Scallop and Arugula Salad with Pomegranate Vinaigrette

4 Servings

15 minutes

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Done right, scallops are deliciously rich and buttery. In this recipe, we sear them in a hot skillet and serve them on a salad that complements the scallops’ natural sweetness and luxurious texture. Success depends on using “dry” sea scallops, ones that have not been treated with sodium tripolyphosphate, a chemical that forces water absorption. If purchasing frozen, check the ingredients on the label; at the seafood counter, make sure the scallops are not sitting in a pool of milky liquid, or inquire with the fishmonger. Another tell is color: dry scallops have a pale coral hue, whereas treated scallops are stark white.

4

Servings

15 minutes

Ingredients

  • 1

    pound dry jumbo sea scallops, patted dry, side tendons removed

  • Kosher salt and ground black pepper

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Reviews
Richard J.

What should you use if you can’t find pomegranate molasses?

Lynn C.

Hi Richard -

Unfortunately, there isn't a great substitute for pomegranate molasses since it has such a distinct flavor. You can try substituting with equal parts honey and lemon juice, which will make a lovely vinaigrette, but won't have the pomegranate flavor.

Best,
The Milk Street Team

Katherine K.

I really dislike arugula but adore scallops. Any substitute or is the arugula essential?

Lynn C.

Hi Katherine -

You could substitute with another leafy green that you prefer.

Best,
The Milk Street Team