Seared Scallops With Citrus, Arugula And Pomegranate Salad

Serves 4
Recipe By: Anne Burrell
Published in: Secrets Of A Restaurant Chef

3 clementines -- peeled and cut into segments
1 ruby red grapefruit -- peeled and cut into segments
Salt
pinch crushed red pepper
8 large dry diver sea scallops
Extra-virgin olive oil
2 clove garlic -- smashed
2 cup baby arugula
1/2 small red onion -- finely julienned
1/2 cup pomegranate seeds

Combine all the citrus in a medium bowl with a pinch of salt and crushed
red pepper and reserve. Season the scallops with salt. Coat a large
saute pan with olive oil. When the oil is hot but not smoking add the
smashed garlic cloves. When the garlic has become golden and very
aromatic remove it from the pan and discard it. Next, gently lay the
scallops in the pan and cook for 2 to 3 minutes on each side. If the pan
begins to smoke reduce the heat of the burner. The scallops should look
beautifully caramelized on each side. While the scallops are cooking,
dress the arugula in a small bowl with some of the juice from the
reserved citrus and also high quality extra- virgin olive oil and some
salt. Arrange the arugula on individual serving plates. Toss the onion in
with the citrus and give it a sprinkle of olive oil. Lay the citrus on
the arugula. Cut the scallops in half equatorially and place them
overlapping in a line against the citrus. Sprinkle with pomegranate seeds
and give another little drizzle of olive oil.

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