Seared Scallops with Pomegranate and Key Lime Reduction

Adapted from a recipe from Chef Ori Menashe of Bavel, in Los Angeles.

Serves 4

Prep time: 1 hour

Cooking time: 20 minutes

Ingredients

1 cup refrigerated pomegranate juice

1 tbsp granulated sugar

1 .5 tsp kosher salt, divided

0.25 cup fresh Key lime juice

0.25 cup fresh Navel orange juice

5 tbsp extra-virgin olive oil, divided

12 large sea scallops, side muscles removed and patted dry

Freshly ground black pepper

0.5 cup pomegranate arils (seeds), or more to taste

2 small Persian cucumbers, thinly sliced and cut in half-moons (these are the mini cucumbers packaged at the supermarket)

1 Navel orange, peeled and cut into segments

1 tbsp Jalapeño pepper, thinly sliced, seeds removed (optional)

Directions

1. Mix the lime and orange juice together, and strain to remove pulp and seeds.

2.. Bring pomegranate juice and 1/4 of the lime-orange juice mixture to a boil in a small saucepan over medium-high heat. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a bowl; chill in refrigerator until mixture reaches room temperature, about 30 minutes.

2. Pour the remaining lime juice and orange juice into the pomegranate mixture; stir to combine, and refrigerate until ready to use.

3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

4. Pat the scallops with paper towels until completely dry. Sprinkle the scallops evenly with black pepper and salt. Cook scallops until golden brown on one side, about 2 minutes. Flip scallops, and cook for one minute. Divide the scallops event amongst four wide, shallow bowls. Let them cool slightly.

5. Carefully pour approximately 1/3 cup of the chilled pomegranate mixture around the scallops. (Try not to get any of the liquid on the scallop tops or sides.)

6. Divide the orange slices between the bowls, and put them in the liquid around the scallops. Sprinkle the cucumber slices, Jalapeño slices, and pomegranate arils over the tops of the scallops.

7. Drizzle the remaining 3 tablespoons of olive oil over the tops of the scallops, and serve.

Notes:

1. This dish can be served with the scallops warm or room temperature. It can be eaten when the scallops are hot, but I think the slightly-cooled temperature makes it a better fit with the chilled liquid and other ingredients.

2. The original recipe called for Meyer lemon instead of Key lime. Being a lime fiend, I made the call to swap them out. For me, the lime is a tighter fit with the chili pepper.

3. Chef Menashe serves this with lavash at his restaurant. I’m more of a grilled bread guy, so I went with that. Lavash is excellent, however.