POM Seared Scallop Salad
Time to Table:
25 to 30 Minutes Prep and 10 Minutes Cooking
Makes:
4 Main Dish Servings
Lunch
Pomegranate Crepes with Roasted Vegetables
Time to Table:
1 Hour Prep and 20 Minutes Cooking
Makes:
8 Servings
POM Grilled Steak Salad with Crispy Baked Potato Chips
Time to Table:
45 Minutes Prep and 35 Minutes Cooking
Makes:
4 Servings
POM Broccoli and Cauliflower Salad with Crisp Prosciutto and Mustard Dressing
Time to Table:
30 Minutes
Makes:
6 Servings
Grilled Portobello with POM Mustard Vinaigrette and Garden Greens
Chef James Boyce
Restaurant:
Cotton Row Restaurant, Huntsville, Ala.
Time to Table:
30 minutes prep, 30 minutes - 1 hour marinating, 11 minutes cooking
Makes:
4 Servings
Seared Day Boat Scallops with POM Beurre Fondue
Chef Roland Passot
Restaurant:
La Folie Restaurant, San Francisco, and Left Bank Brasseries, Bay Area, Calif.
Time to Table:
5 Minutes Prep, 40 Minutes Cooking
Makes:
8 Servings
Seared Diver Sea Scallops with Toasted Hazelnut POM Brown Butter Sauce
Chef Chris Lee
Restaurant:
Aureole, New York City
Time to Table:
20 Minutes Prep, 1 Hour 5 Minutes Cooking
Makes:
8 Servings
Turkish Chopped Salad with Arils
Chef Cindy Pawlcyn
Restaurant:
Mustards Grill, Napa, Calif. and Go Fish, St. Helena, Calif.
Time to Table:
25 Minutes Prep
Makes:
4-6 Servings
