At Bavel in Los Angeles, Chef Ori Menashe serves shallow bowls of scallop aguachile, and diners can't get enough. "It's a roller-coaster flavor journey — sweet, sour, spicy, crunchy, soft, aromatic, floral, smoky, savory from the salt. So many things going on!" Menashe says. Our riff on his raw dish sends scallops to the skillet for a quick sear before serving them with pomegranate arils, cucumbers, orange segments, and lemon segments. Quickly searing the scallops ensures each one has the perfect texture: a lightly crisp, golden brown exterior and a tender, nearly translucent center.
Ingredients
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1 cup refrigerated pomegranate juice
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1 tablespoon granulated sugar
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1 ½ teaspoons kosher salt, divided
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½ cup fresh Meyer lemon juice
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⅓ cup fresh navel orange juice
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¼ cup extra-virgin olive oil, divided
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20 large sea scallops (about 1 1/2 pound), side muscles removed, scallops patted dry
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¼ teaspoon black pepper
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1 cup pomegranate arils
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2 small Persian cucumbers, thinly sliced (about 3/4 cup)
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¾ cup navel orange segments
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2 tablespoons Meyer lemon segments
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1 tablespoon unseeded fresh serrano chile slices (optional)
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1 teaspoon toasted black sesame seeds
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Fresh cilantro leaves, for garnish
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Toasted lavash bread, for serving
Directions
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Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a medium bowl; chill until mixture reaches room temperature, about 30 minutes. Pour lemon juice and orange juice through a fine wire-mesh strainer into pomegranate mixture; stir to combine, and refrigerate until ready to use.
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Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Sprinkle scallops evenly with black pepper and remaining 1/2 teaspoon salt. Cook scallops until golden brown on 1 side, about 4 minutes. Quickly flip scallops; cook 15 seconds. Divide scallops evenly among 4 shallow bowls; let cool slightly, about 10 minutes.
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Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops. Carefully pour 1/3 cup chilled pomegranate mixture around inside edge of each bowl so juice runs to bottom of bowl without covering scallops. Top servings evenly with serrano slices, if using. Drizzle remaining 2 tablespoons oil evenly over scallop mixture; sprinkle with sesame seeds. Garnish with cilantro, and serve with lavash.
Make Ahead
Pomegranate reduction can be made up to 3 days ahead and stored in an airtight container in refrigerator.