Seared Scallops with Citrus and Arugula

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recipe_Korbel_Scallops.jpgPlanning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.

RECIPE: Seared Scallops with Citrus and Arugula

  • Wine pairing: Enjoy this delicious seared scallop appetizer with Korbel Brut Rosé.  
  • Chef: Chef Robin Lehnhoff-McCray, Korbel Champagne Cellars

  • 1 large navel orange
  • 2 clementines
  • 1 ruby red grapefruit
  • Pinch of kosher salt
  • Pinch of red chili flake
  • 1 T pomegranate seeds

  • 8 large day boat scallops
  • Extra virgin olive oil
  • 2 tsp mince fresh garlic
  • 2 cups arugula leaves
  • ½ small red onion, diced small

Cut off the peels of the citrus and cut into sections. Place in a bowl and add the pinch of salt and red pepper flakes.

Season the scallops with kosher salt. Coat a large sauté pan with the olive oil and heat to just before smoking. Gently lay the scallops in the pan and cook for 3 minutes on each side. Remove the scallops from the pan and let rest while you prepare the rest of the salad.
In another bowl toss the arugula with some of the juice from the citrus. Toss with citrus with the pomegranates and red onion.

Place the dressed arugula in the middle of 4 plates and top with the citrus salad. Place 2 scallops on top of each nest of citrus and arugula. Drizzle any juice left in the bowl over the top of each dish.

Serve immediately.

Serves 4

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This looks wonderfully tasty! I will be making it in 2 days & I wondered whether the minced garlic goes into the saute pan at the same time as the scallops or before?
It is such a lovely presentation, it will be a wonderful appetizer at my dinner party this week!

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