Seared Scallop Salad With Pomegranate Soy-Ginger DressingScallops on a lovely salad serve as the centerpiece of this pomegranate-filled meal. All photos and recipes courtesy POM Wonderful.




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September 2008

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Pomegranate Dinner Party

Page 5: Seared Scallop Salad With Pomegranate Soy-Ginger Dressing


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Seared Scallop Salad With Pomegranate Soy-Ginger Dressing

We also recommend mandarin oranges—they pair nicely with pomegranate arils.

Yields 4 servings.



  • 1-1/2 pounds large sea scallops
  • 2 tablespoons olive or vegetable oil
  • 1 clove garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • Salt, pepper and paprika to taste


  • 1/4 cup pomegranate arils
  • 6 to 8 cups mixed greens
  • 1/2 cup cucumber slices
  • 1 cup cherry tomatoes

Pomegranate Soy-Ginger Dressing

Yields 1-1/2 cups of dressing.

  • 1/2 cup pomegranate juice or juice from 1 pomegranate
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt


  1. For the dressing, mix all the dressing ingredients with a whisk or in a blender.
  2. For scallops, first extract arils from pomegranate.
  3. In a bowl, mix 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic, and 1 teaspoon ginger; toss with scallops.
  4. Heat 1 tablespoon olive or vegetable oil in a large skillet. Place the scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary.
  5. Cover scallops, set aside and keep warm while preparing the salad.
  6. Arrange greens on 4 dinner plates. Top with cucumbers and tomatoes.
  7. Divide the scallops onto each plate; garnish with arils. Serve with dressing.



Continue to Page 6: Citrus Pomegranate Tart With Crimson Pom Jelly

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