Best Seared Scallop and Arugula Salad with Pomegranate Vinaigrette Recipe - How to Make Seared Scallop and Arugula Salad with Pomegranate Vinaigrette

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Milk Street Recipe
Cookish

Seared Scallop and Arugula Salad with Pomegranate Vinaigrette

15 minutes

Seared Scallop and Arugula Salad with Pomegranate Vinaigrette

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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