Scallop and Pomegranate Citrus Salad

In the world of haute cuisine and sophisticated dining, there’s always room for a dish that speaks volumes of flavor, elegance, and nutritional value. The Scallop and Pomegranate Citrus Salad is just that—a dish that embodies the essence of gourmet cooking while remaining accessible to the home chef. This blog post will delve into the intricacies of preparing this vibrant salad, providing you with all the necessary tips, tricks, and information to replicate this culinary masterpiece in your kitchen.

Why This Recipe Is Special

Crafted for the discerning palate, the Scallop and Pomegranate Citrus Salad is a testament to the beauty of combining fresh, high-quality ingredients. The sweetness of the pomegranate, the tanginess of the citrus, and the succulent texture of the scallops create a symphony of flavors that is as delightful to the taste buds as it is to the eyes. Whether you’re looking to impress guests at a dinner party or indulge in a luxurious meal at home, this recipe is designed to cater to both novices and seasoned cooks alike.

The Perfect Dish for Every Occasion

One of the remarkable aspects of this salad is its versatility. It’s light enough to serve as a starter yet substantial enough to stand as a main course for a sophisticated luncheon or a romantic dinner. Its vibrant colors and elegant presentation make it an ideal choice for festive occasions and holiday meals, adding a touch of gourmet flair to any table setting.

Ingredients and Swaps

The recipe calls for:

  • Pomegranate juice
  • Sugar
  • Kosher salt
  • Meyer lemon juice
  • Navel orange juice
  • Extra-virgin olive oil
  • Large sea scallops
  • Black pepper
  • Pomegranate arils
  • Persian cucumbers
  • Navel orange segments
  • Meyer lemon segments
  • Fresh serrano chile slices (optional)
  • Toasted black sesame seeds
  • Fresh cilantro leaves
  • Toasted lavash bread for serving

Swaps and Variations:

  • For a non-seafood version, grilled halloumi or tofu can replace scallops.
  • In the absence of Meyer lemons or navel oranges, any fresh citrus juice can be used, adjusting the sweetness or tartness to taste.
  • Pomegranate arils can be substituted with dried cranberries for a different texture and sweetness level.

Kitchen Equipment Needed

  • Small saucepan
  • Medium bowl
  • Fine wire-mesh strainer
  • 14-inch nonstick skillet
  • Shallow bowls for serving

Step-by-Step Guide

The essence of this dish lies in its preparation, which is as satisfying as its consumption. Begin by reducing pomegranate juice, then blend it with the citrus juices to create a refreshing and slightly tangy base for the salad. Searing the scallops to perfection is key—they should be golden brown on the outside and tender on the inside. The assembly is an art form, showcasing each ingredient’s beauty and flavor.

Storing Leftovers

While this salad is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to two days. To revive the dish, gently reheat the scallops separately and assemble the salad just before serving.

Food and Drink Pairings

This salad pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc or a light Pinot Noir, enhancing the flavors of the seafood and citrus. For a non-alcoholic option, a sparkling pomegranate mocktail or freshly squeezed citrus juice complements the salad’s freshness.

FAQ Section

Q: Can I use frozen scallops? A: Yes, thaw them thoroughly and pat dry before searing to achieve the best texture and flavor.

Q: Is there a vegan alternative to scallops in this recipe? A: Yes, mushrooms or artichoke hearts can be an excellent vegan substitute, providing a similar texture and ability to absorb the dressing’s flavors.

Q: How can I ensure my scallops are seared perfectly? A: Make sure the scallops are dry, the skillet is hot, and don’t overcrowd the pan. Sear them undisturbed for the perfect crust.

Conclusion and Call to Action

The Scallop and Pomegranate Citrus Salad is more than just a dish; it’s a culinary adventure that promises to transport your senses to a realm of exquisite flavors and textures. Whether you’re a seasoned chef or a curious cook, this recipe offers an opportunity to explore the art of gourmet cooking in your kitchen.

We hope this blog post has inspired you to try this delightful recipe. Don’t forget to share your culinary creations on social media and subscribe to our blog for more gourmet recipes, cooking tips, and culinary insights. Let the Scallop and Pomegranate Citrus Salad be the start of your gourmet cooking journey. Happy cooking!

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Scallop and Pomegranate Citrus Salad

  • Author: Mia
  • Total Time: 57 minutes


Delight your senses with this Scallop and Pomegranate Citrus Salad – a symphony of flavors in every bite! 🍋🍊🌱


1 cup refrigerated pomegranate juice
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt, divided
½ cup fresh Meyer lemon juice
⅓ cup fresh navel orange juice
¼ cup extra-virgin olive oil, divided
20 large sea scallops (about 1 1/2 pounds), side muscles removed, scallops patted dry
¼ teaspoon black pepper
1 cup pomegranate arils
2 small Persian cucumbers, thinly sliced (about 3/4 cup)
¾ cup navel orange segments
2 tablespoons Meyer lemon segments
1 tablespoon unseeded fresh serrano chile slices (optional)
1 teaspoon toasted black sesame seeds
Fresh cilantro leaves, for garnish
Toasted lavash bread, for serving


Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a medium bowl; chill until mixture reaches room temperature, about 30 minutes.
Pour lemon juice and orange juice through a fine wire-mesh strainer into the pomegranate mixture; stir to combine, and refrigerate until ready to use.
Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Sprinkle scallops evenly with black pepper and remaining 1/2 teaspoon salt. Cook scallops until golden brown on one side, about 4 minutes. Quickly flip scallops; cook 15 seconds. Divide scallops evenly among 4 shallow bowls; let cool slightly, about 10 minutes.
Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops. Carefully pour 1/3 cup chilled pomegranate mixture around the inside edge of each bowl so juice runs to the bottom of the bowl without covering scallops.
Top servings evenly with serrano slices, if using. Drizzle remaining 2 tablespoons oil evenly over scallop mixture; sprinkle with sesame seeds. Garnish with cilantro, and serve with lavash.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes


  • Serving Size: 4 servings
  • Calories: 300 kcal

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