Seared Scallop and Arugula Salad with Pomegranate Vinaigrette | Christopher Kimball’s Milk Street |
In this Seared Scallop and Arugula Salad with Pomegranate Vinaigrette, we sear them in a hot skillet and serve on a salad that complements natural sweetness
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 1 pound dry jumbo sea scallops, patted dry, side tendons removed
- Kosher salt and ground black pepper
- 2 tablespoons plus ¼ cup extra-virgin olive oil
- ¼ cup pomegranate molasses
- 5 ounce container baby arugula
- ½ medium red onion, thinly sliced
- 1 sweet, crisp apple (such as Honeycrisp), halved, cored and thinly sliced
- ½ cup chopped toasted hazelnuts OR pecans OR walnuts
- Optional garnish: Pomegranate seeds
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