• 22 Ratings

You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.



Ingredient Checklist


Instructions Checklist
  • In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.

  • In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops.

  • Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.

  • To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.


22 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0