Seared Scallops with Citrus, Arugula and Pomegranate Salad

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Perfect appetizer!

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Made this as an appetizer for Christmas eve. My entire family raved about the combination and contrast of flavors! I would have liked more dressing -therefore in the future - I will make more dressing in another container. Do not forget to salt the scallops- it helps with searing and flavors - will be making again in a few days for a dinner party - Less sophisticated palates than my families - so we will see if this is a mainstream recipe or just for those who enjoy interesting combination's. Either way this will become a go to appetizer in the future!! Thank you Anne, you have made me look like a great cook lately and I am quite grateful!

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I love this dish. Huge win for an engagement dinner!

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The salad is very beautiful. It's visually very pleasing. It's also much easier to make than one would think by looking at it. Everything tasted the right way, but I think the citrus is a little much. I didn't care for the grapefruit and clementine in my salad ( although I know the titles says 'citrus' in it. I liked the citrus taste of the dressing, but I think the actual pieces of grapefruit and clementine are overbearing, it becomes too much like a fruit salad so to speak. Next time I would use just the grapefruit or clementine juice or squeeze half a lemon, but leave out the actual pieces of fruit. I think the pomegranate was great in the salad though. Basically the combination of arugula, red onion, garlic scallops and pomegranate is so nice I would leave out the segments of citrus fruit (but use the juice.

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only the second time I've ever cooked scallops (with an electric stove-top! and they were awesome! seared and un-rubbery, scallops are super tasty little filet mignons of the sea! this is a great, pretty, pretty simple dish that looks like it was harder to make than it actually is. I found prepping the citrus fruits fun and a sensory feast, and really liked the added kick of the red crushed pepper. i FORGOT the pomegranate until my boyfriend was taking his first happy bites, so I left it out. next time, I'd add a little more red pepper, and will use the FRESHEST arugula I can find, baby or not.. and Michelle is right-- get the best fruits, scallops and arugula you can find. with so few ingredients, each one really has to shine and hold it's own. oh, and because my stove top is electric, I only seared 4 scallops at a time so they wouldn't crowd the pan and reduce it's heat too much. 2-3 minutes on each side, and then I did the other four. next time, I'll keep them warm by covering them with foil while I do the other four. that may help those with electric stove ranges.

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Don't worry about the 3 star review. Unless you're super lazy like Carol Anne you'll like this recipe. Simple and just outstanding!

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A harmony of taste and a feast for the eyes. No trouble with searing on electric range. I use the large heating ring at high heat and a medium size heavy bottomed pan. I got out only a tablespoon of seeds from the pomegranate, seemed to be just right. I used blood orange, clemantine and a navel orange, coarsely ground red colored peppercorns and it worked out very well.

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This delightfully easy to make recipe was as beautiful to look at as it was delicious! Great aromas too from combination of the garlic infused oil, the scallops, the citrus and the arugula. Top quality diver scallops and fresh citrus and arugula make all the difference, of course. While the recipe didn't specify how to seed a pomegranate and I don't recall that Anne demo'd that in tthe show either, if one doesn't have a technique that works best for them (there are a couple of ways to do it there are several "how to" references available on line. Although not much is lost except for visual interest if you decide to leave the pomegrante seeds out.. Also, with respect to the previous reviewers comment about the sear level on the scallops, I don't have a professional range, but I do have a gas cooktop and I found the scallops seared fine using gas. Both my hubby and I agreed this was a keeper while we enjoyed the salad as a main course last night.

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This recipe is easy to follow and is not difficult to cook. However, I found it time consuming to cut the citrus, and time consuming to seed the pomegranate. (And if you don't know how to seed a pomegranate, you won't find it in the recipe.

But the biggest problem I had with this recipe is one that I find with many of Anne's recipes. Without a commercial-grade cooktop, it's not easy to sear any sort of meat.

I have an electric stove and cannot get the heat boost needed to sear, so even hearing "Carnegie Hall" when I put the fish or meat in the pan doesn't work. The pan can't maintain the heat necessary to sear, and I do have commercial-grade pans.

Perhaps that's the Secret of a Restaurant Chef -- professional stoves with gas and not electric. I also think that if you do not have access to a specialty grocery store, such as Whole Foods, you'll find the appetizer will not be as flavorful as well as you might hope.

Overall tho, the salad was tasty with the citrus dressing and I liked the mix of citrus with the scallops. The pomegranate was a nice pop, but more time consuming to seed than was worth the taste.