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Seared Sea Scallops with Pomegranate-Dressed Salad

Martha Stewart
  • 30 minutes
  • Serves 8

INGREDIENTS

16

Scallops, medium-size

1

bunch Arugula

1

Avocado, ripe

2 tbsp

Chives

1

Fennel, bulb

1 cup

Flat-leaf parsley, leaves

1/2 tsp

Ginger, ground

1/4 cup

Pomegranate seeds, fresh

2 tbsp

Pomegranate molasses

1/2 tsp

Fennel seed, ground

1

Salt and ground white pepper, Coarse

1/4 cup

Olive oil, extra-virgin

1 tbsp

Vegetable oil