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Recipes

Arugula Apple Salad with Seared Scallops and Pomegranate Vinaigrette

With the fall season approaching, chefs are left with finding ways to approach menus using the freshest available ingredients, while keeping light and tasty in mind. I recently did a wine tasting at Atlantic Shores using the following recipe as a first course. It combines fresh scallops with a light arugula salad tossed with fennel, green apples and pomegranate vinaigrette.

Arugula-Apple-Salad
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Pomegranate Vinaigrette Ingredients
 1 cup POM (Pomegranate Juice) reduced to 1/4cup
 ¾ cup Olive Oil
 1 tsp Chopped Garlic
 1 tsp Finely Chopped Shallots
 2 tbsp White Balsamic Vinegar
 1 tsp Honey
 ½ tsp Dijon Mustard
 ½ tsp Granulated Sugar
 To taste Salt (kosher or sea)
 To taste pepper
Arugula Apple Salad Ingredients
 2 cups Arugula
 1 each Granny Smith Apple (or any apple of your choice) Julienned w/ Mandolin
 ½ each Fennel Bulb (shaved thin using mandolin)
 3 tbsp Finely Diced Tomatoes
 3 tbsp Crispy Bacon (chopped fine)
 To taste Pomegranate Vinaigrette
Seared Scallops Ingredients
 12 each Sea Scallops
 Pinch Salt (kosher or sea)
 Pinch Pepper
 2 tbsp Oil
Pomegranate Vinaigrette Preparation
1

Begin by reducing the cup of pomegranate juice down to ¼ cup. Do not boil, but simmer lightly until it is reduced by ¾. Allow Juice to cool completely. (I never used to do this, but saw that by reducing the juice it gives a more concentrated flavor and works well with the vinaigrette). Adjust seasonings with S&P to taste.  Next, combine all ingredients except oil. Blend together with an immersion blender until well combined. Once ingredients are blended together with immersion blender running slowly, add oil in until velvety and smooth

Arugula Apple Salad Preparation
2

Prepare salad right before serving, and after scallops have been seared. Combine arugula fennel, tomatoes, and bacon in a bowl. Toss with pomegranate vinaigrette, just enough to lightly coat them. Finish with freshly julienned crisp apples on top as a garnish.

Seared Scallops Preparation
3

Heat oil in non-stick pan, season scallops with salt & pepper. Once the oil is hot enough, sear scallops in a pan until you get a nice caramelization on each side. Arrange scallops on plate and place salad in middle for serving. You are going to love this Arugula Apple Salad!

Ingredients

Pomegranate Vinaigrette Ingredients
 1 cup POM (Pomegranate Juice) reduced to 1/4cup
 ¾ cup Olive Oil
 1 tsp Chopped Garlic
 1 tsp Finely Chopped Shallots
 2 tbsp White Balsamic Vinegar
 1 tsp Honey
 ½ tsp Dijon Mustard
 ½ tsp Granulated Sugar
 To taste Salt (kosher or sea)
 To taste pepper
Arugula Apple Salad Ingredients
 2 cups Arugula
 1 each Granny Smith Apple (or any apple of your choice) Julienned w/ Mandolin
 ½ each Fennel Bulb (shaved thin using mandolin)
 3 tbsp Finely Diced Tomatoes
 3 tbsp Crispy Bacon (chopped fine)
 To taste Pomegranate Vinaigrette
Seared Scallops Ingredients
 12 each Sea Scallops
 Pinch Salt (kosher or sea)
 Pinch Pepper
 2 tbsp Oil

Directions

Pomegranate Vinaigrette Preparation
1

Begin by reducing the cup of pomegranate juice down to ¼ cup. Do not boil, but simmer lightly until it is reduced by ¾. Allow Juice to cool completely. (I never used to do this, but saw that by reducing the juice it gives a more concentrated flavor and works well with the vinaigrette). Adjust seasonings with S&P to taste.  Next, combine all ingredients except oil. Blend together with an immersion blender until well combined. Once ingredients are blended together with immersion blender running slowly, add oil in until velvety and smooth

Arugula Apple Salad Preparation
2

Prepare salad right before serving, and after scallops have been seared. Combine arugula fennel, tomatoes, and bacon in a bowl. Toss with pomegranate vinaigrette, just enough to lightly coat them. Finish with freshly julienned crisp apples on top as a garnish.

Seared Scallops Preparation
3

Heat oil in non-stick pan, season scallops with salt & pepper. Once the oil is hot enough, sear scallops in a pan until you get a nice caramelization on each side. Arrange scallops on plate and place salad in middle for serving. You are going to love this Arugula Apple Salad!

Arugula Apple Salad with Seared Scallops and Pomegranate Vinaigrette