If you’re craving something that feels both elegant and bursting with vibrant, fresh flavors, this Seared Scallops with Pomegranate and Meyer Lemon Recipe is going to become your new go-to. The tender, golden crust on the scallops contrasts beautifully with the juicy pop of pomegranate seeds and the bright, citrusy punch of Meyer lemon. It’s a dish that looks impressive but comes together so quickly, perfect for a special dinner or even a fancy weeknight treat. Trust me, once you make this, the balance of sweet, tangy, and savory will have you dreaming of it long after the last bite.
Ingredients You’ll Need
This recipe uses a handful of simple but must-have ingredients that work together to create a stunning dish. Each element enhances the flavor, texture, and color, making it as delightful to the eyes as to the palate.
- 1 pound large sea scallops: Fresh scallops are the star, providing a tender, buttery base with a perfect sear.
- Salt, to taste: Essential for bringing out the natural sweetness and depth of the scallops.
- Black pepper, to taste: Adds a gentle heat and seasoning balance.
- 2 tablespoons olive oil: Helps achieve that golden crust and keeps the scallops juicy.
- 1 tablespoon unsalted butter: Adds richness and allows for beautiful basting as the scallops cook.
- 1 cup pomegranate seeds: Bursting with tart sweetness and bright red color, these add a fresh contrast.
- Zest and juice of 1 Meyer lemon: Offers a fragrant, sweet citrus note that elevates the entire dish.
- Fresh parsley, chopped (for garnish): A pop of green freshness that finishes the presentation perfectly.
How to Make Seared Scallops with Pomegranate and Meyer Lemon Recipe
Step 1: Prep Your Scallops
Start by patting your scallops dry with paper towels. This step is crucial to getting the perfect golden crust, as moisture can steam them instead of searing. Once dry, lightly season both sides with salt and black pepper. This simple seasoning lets the natural flavors shine through.
Step 2: Heat the Pan
Use a large skillet and warm the olive oil over medium-high heat until it’s hot but not smoking. This temperature allows for a beautiful sear that locks in all the scallops’ juices and keeps your crust crispy.
Step 3: Sear the Scallops
Place the scallops in the skillet, making sure not to crowd the pan, so each one can brown evenly. Let them cook undisturbed for 2 to 3 minutes until they develop a stunning golden-brown crust that’s slightly caramelized and full of flavor.
Step 4: Flip and Finish Cooking
Flip each scallop gently to the other side. Add the tablespoon of unsalted butter to the pan and start basting the scallops by spooning the melted butter over the top as they cook for another 2 minutes. This adds richness and helps finish the cooking process perfectly.
Step 5: Add Pomegranate and Meyer Lemon
Once your scallops are cooked through and beautifully crusted on both sides, remove the skillet from the heat. Gently fold in the pomegranate seeds along with the zest and juice of the Meyer lemon. This creates a fresh, tangy burst that balances the scallops’ richness wonderfully.
Step 6: Serve Immediately
Plate your scallops with a sprinkle of freshly chopped parsley and, if you like, a few extra pomegranate seeds for color and texture. Serve right away to enjoy the perfect harmony of flavors and textures in this Seared Scallops with Pomegranate and Meyer Lemon Recipe.
How to Serve Seared Scallops with Pomegranate and Meyer Lemon Recipe
Garnishes
Fresh parsley is a classic finishing touch that not only adds a vibrant green pop but also a subtle herbaceous note that complements the scallops. For extra flair, sprinkle some additional pomegranate seeds on top right before serving for that jewel-like look and a juicy crunch.
Side Dishes
This dish pairs beautifully with light, fresh sides like a crisp arugula salad or lemony quinoa. Roasted asparagus or a creamy cauliflower puree also work wonderfully to round out the meal without overpowering the delicate scallops.
Creative Ways to Present
Try serving your scallops atop a bed of herbed couscous or alongside thin slices of avocado to add a creamy texture. For a more dramatic presentation, arrange the scallops in a circle around a spoonful of pomegranate seeds and drizzle with extra Meyer lemon juice for an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the scallops in an airtight container in the refrigerator. Try to enjoy them within a day to maintain the best texture. The pomegranate seeds and lemon zest will keep nicely, but the scallops are best fresh.
Freezing
It’s generally not recommended to freeze seared scallops with this recipe, as freezing can change their delicate texture and make them rubbery when reheated. If you do freeze, separate the components: freeze the scallops raw and add pomegranate and lemon fresh after reheating.
Reheating
The best way to reheat scallops is gently in a warm skillet over low heat for just a minute or two, adding a touch of butter to refresh that rich flavor. Avoid the microwave to prevent overcooking and toughness.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to fully thaw them and pat them very dry before cooking. Removing as much moisture as possible ensures you still get that amazing sear.
What if I don’t have Meyer lemons?
If Meyer lemons aren’t available, regular lemons will work just fine. You might want to add a tiny bit of sugar to balance out their extra tartness compared to the sweeter Meyer lemons.
Can I substitute pomegranate seeds with another fruit?
Pomegranate seeds are unique because of their tart pop and crunchy texture, but if you’re in a pinch, try using chopped fresh cherries or red currants for a similar burst of brightness and color.
How do I know when the scallops are cooked perfectly?
Perfectly cooked scallops have a golden crust on each side and are slightly translucent in the center. They should feel springy to the touch but not rubbery or overly firm.
Can this dish be made vegan or vegetarian?
Since scallops are the main ingredient, it’s tricky to replicate the exact flavors and textures in a vegan or vegetarian version, but you could experiment with seared king oyster mushrooms and the pomegranate-lemon sauce for a similar fresh and tangy profile.
Final Thoughts
This Seared Scallops with Pomegranate and Meyer Lemon Recipe is truly a celebration of simple ingredients transformed into something extraordinary. The unexpected combination of sweet pomegranate and fragrant Meyer lemon brings a fresh twist to the luxurious scallops that will have your guests asking for seconds. Give this recipe a try and bring a little sparkle to your next meal—you won’t regret it!
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Seared Scallops with Pomegranate and Meyer Lemon Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This recipe features perfectly seared large sea scallops enhanced with the vibrant flavors of pomegranate seeds and fresh Meyer lemon zest and juice. The scallops develop a golden-brown crust in olive oil and butter, then are finished with a tangy, sweet pomegranate and citrus topping, garnished with fresh parsley for a refreshing, elegant dish perfect for any occasion.
Ingredients
Seafood
- 1 pound large sea scallops
Seasoning and Garnish
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Fruit and Citrus
- 1 cup pomegranate seeds
- Zest and juice of 1 Meyer lemon
Instructions
- Prepare Scallops: Pat the scallops dry thoroughly with paper towels to remove any excess moisture; this step is crucial for achieving a good sear. Season both sides evenly with salt and black pepper.
- Heat the Pan: Place a large skillet over medium-high heat and add the olive oil. Heat the oil until it is hot but not smoking to prepare for searing the scallops.
- Sear Scallops: Add the scallops to the hot skillet, ensuring you do not overcrowd them. Let them cook undisturbed for 2 to 3 minutes to form a golden-brown crust.
- Flip and Finish Cooking: Carefully flip each scallop to the other side. Add the unsalted butter to the pan and cook for an additional 2 minutes, spooning the melted butter over the scallops as they finish cooking.
- Add Pomegranate and Meyer Lemon: Remove the skillet from heat once the scallops are cooked through and crusted. Gently stir in pomegranate seeds, Meyer lemon zest, and juice, coating the scallops with the bright mixture.
- Serve: Immediately plate the scallops and garnish with freshly chopped parsley and additional pomegranate seeds if desired for a colorful, flavorful presentation.
Notes
- Ensure scallops are as dry as possible before searing to get a nice crust.
- Do not overcrowd the pan; sear in batches if necessary to avoid steaming scallops.
- Basting with butter adds richness and helps keep scallops moist.
- Use fresh Meyer lemon for a sweeter citrus flavor compared to regular lemons.
- Serve the dish immediately to enjoy the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
