- 3 clementines, peeled and cut into segments
- 1 ruby red grapefruit, peeled and cut into segments
- Pinch crushed red pepper
- 8 large dry diver sea scallops
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 2 cups 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.