Seared Scallops with Pomegranate and Meyer Lemon

  

Refreshing lemon, orange, and pomegranate liquids combine with serrano chile to give delicious scallops heat and a fresh, fruity taste.

 

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

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

1 teaspoon toasted black sesame seeds

Fresh cilantro leaves, for garnish

Toasted lavash bread

 

In a small saucepan set over medium-high heat, bring the pomegranate juice to a boil. Cook, stirring occasionally, until reduced by half, approximately seven minutes. Remove from the heat. Mix in a teaspoon of salt and sugar until dissolved. Transfer to a medium mixing bowl and refrigerate for thirty minutes before serving or until the mixture reaches room temperature. Pour lemon juice and orange juice through a fine wire-mesh strainer into the pomegranate mixture; swirl to blend and chill until prepared for use. In a 14-inch nonstick skillet, heat two tablespoons of oil over medium-high heat. Season the scallops evenly with the remaining half of a teaspoon of salt and black pepper. Scallops should be cooked until golden brown on one side, within four minutes. Cook for fifteen seconds after flipping the scallops. Distribute scallops evenly among four shallow dishes; set aside for ten minutes to cool somewhat. Place scallops equally with pomegranate arils, cucumbers, orange segments, and lemon segments. Spoon a third of the cold pomegranate mixture around the inside border of each bowl, making sure the juice flows to the bottom without covering the scallops. If using, sprinkle serrano slices equally over each dish. Sprinkle the remaining two tablespoons of oil over the scallop mixture and top with sesame seeds. Serve with lavash and garnished with cilantro.