Seared Scallop Citrus Pomegranate Salad – A Refreshing and Elegant Dish

Start by preparing the citrus fruits. Peel and segment the orange and grapefruit, removing any seeds and pith. Set aside.
Wash and dry the mixed greens, and place them in a large bowl. Add the segmented citrus fruits, pomegranate seeds, and thinly sliced red onion.
Make the Citrus Dressing:

In a small bowl, whisk together the fresh orange juice, lemon juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing is smooth and well emulsified.
Sear the Scallops:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the scallops to the pan. Sear the scallops for 2-3 minutes on each side, or until they form a golden-brown crust and are cooked through but still tender in the center.
Remove the scallops from the pan and set them aside on a plate.
Assemble the Salad:

Drizzle the citrus dressing over the mixed greens and citrus segments, gently tossing to coat.
Arrange the seared scallops on top of the salad, allowing the scallops to be the star of the dish. Garnish with extra pomegranate seeds for a pop of color and texture.
Serve and Enjoy:

Serve the salad immediately, either as a main dish or as an appetizer. Pair with a glass of crisp white wine for a perfect dining experience.
Serving and Storage Tips: