POM Seared Scallop Salad

Scallops:

• 1½ lbs. large sea scallops
• 2 tablespoons olive or vegetable oil
• 1 clove garlic, crushed
• 1 teaspoon fresh ginger, grated
• salt, pepper, and paprika to taste

Salad:

• ¼ cup POM Wonderful Pomegranate Arils
• 6–8 cups mixed greens
• ½ cup cucumber slices
• 1 cup cherry tomatoes

Prepare POM soy-ginger dressing. In a bowl, mix 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic, and 1 teaspoon ginger; toss with scallops.

Heat 1 tablespoon olive or vegetable oil in a large skillet. Place 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. Cover scallops, set aside, and keep warm while preparing the salad. Arrange greens on 4 dinner plates, top with cucumbers and tomatoes. Divide the scallops onto each plate; garnish with POM Wonderful Pomegranate Arils. Serve this pomegranate recipe with dressing.