Seared Alaska Weathervane Scallops with Pomegranate and Cucumber Salad
![Seared Weathervane Scallops with Pomegranate and Cucumber Salad by Chef Patrick Hoogerhyde](https://www.alaskaseafood.org/wp-content/uploads/456_1600x920-940x550.jpg)
Sweet pomegranate seeds mixed with greens makes the perfect background for plump and juicy Alaska Weathervane scallops in this fresh and delicious salad.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Dill-Cucumber Dressing
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 3 Tablespoons buttermilk
- 1/3 finely diced seedless cucumber
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon lemon juice
- Pinch dry mustard
- Kosher salt and Fresh ground pepper, to taste
Pomegranate and Cucumber Salad
- 8 cups (about 6 oz.) seasonal/spring salad greens
- 1 cup (about 3/4 to 1 oz.) fresh mint leaves
- 1 medium seedless cucumber half, thinly sliced lengthwise
- 1 small red onion half, thinly sliced
- 2 oz. pomegranate seeds
Scallops
- 12 to 16 (10/20 count size) Alaska Weathervane scallops
- Kosher salt, to taste
- 3 tablespoons olive oil
Recipe courtesy of Chef Patrick Hoogerhyde.
Preparation
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Step 1 Dill Cucumber Dressing
Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.
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Step 2 Pomegranate and Cucumber Salad
Mix together salad greens and mint. Divide and portion salad mix among 4 dinner plates, then drizzle on dressing. Garnish each salad with one-fourth of the cucumbers, onions and pomegranate seeds.
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Step 3 Scallops
Heat olive oil in large pan over medium heat. Pat scallops dry with paper towels; discard towels. Season scallops with salt. Sear scallops, about 2 minutes per side, just until opaque throughout. Place 3 to 4 scallops around each salad and serve.
Recipe courtesy of Chef Patrick Hoogerhyde.