Lemon Scallops on a Blood Orange and Pomegranate Salad

Lemon Scallops on a Blood Orange and Pomegranate Salad



  1. In medium-sized frying pan over medium heat, fry the bacon until crisp. Set on paper towel. 
  2. To make the dressing, whisk together the olive oil, pomegranate balsamic, Dijon mustard, honey, thyme, and shallot. Add salt and pepper to taste. 
  3. In a large serving bowl, place the lettuce, parsley, and chives. Drizzle with half the dressing and toss to combine. Crumble the bacon and sprinkle on top of the salad. Add the avocado, pomegranate seeds, and capers and drizzle with the rest of the dressing. 
  4. Pour out the bacon grease from the frying pan, add the Sicilian Lemon Balsamic, and bring to a boil of medium heat. Place the scallops in a single layer in the pan about 1 inch apart. Shake the pan to ensure the scallops are not sticking. Flip after 1-2 minutes or when they are golden and caramelized. 
  5. Keep shaking the pan to avoid sticking and remove from the heat when the scallops centers are just translucent, about 1 minute. 
  6. Arrange the scallops on the salad and garnish with lemon wedges and a few more pomegranate seeds. Serve immediately!
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.