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Seared Scallops with Pomegranate and Meyer Lemon

Fresh lemon, orange, and pomegranate juices paired with serrano chile bring heat and fresh, fruity flavor to sweet scallops.


  • 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 pound), 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


  1. 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 pomegranate mixture; stir to combine, and refrigerate until ready to use.

  2. 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 1 side, about 4 minutes. Quickly flip scallops; cook 15 seconds. Divide scallops evenly among 4 shallow bowls; let cool slightly, about 10 minutes.

  3. Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops. Carefully pour 1/3 cup chilled pomegranate mixture around inside edge of each bowl so juice runs to bottom of 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.

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