Seared Scallops with Lemon Pomegranate Sauce

Directions

1. In a large mixing bowl, combine pomegranate juice, ponzu, vinegar, sesame oil, lemon juice, red chiles, jalapeno, cucumber, and the juice from the orange flesh. Mix well to incorporate all the ingredients. Place the bowl in an ice bath to keep the liquid chilled.

2. Pat dry the scallops and season them with Blackstone Citrus Garlic Mojo Seasoning on all sides.

3. Preheat one side of your Blackstone to high heat while leaving the other side off. Drizzle olive oil and add butter to the hot side of the Blackstone. Add thyme sprigs and sliced garlic to the butter. Toss the garlic often and cook for 2 minutes, being careful not to burn it.

4. Place the scallops onto the hot side of the Blackstone and cook them in the garlic herb butter for 1-2 minutes per side. Once both sides are golden and caramelized, they are done.

5. Transfer the cooked scallops to the bowl with the chilled pomegranate juice and gently toss them.

6. To plate, arrange 5 scallops at the bottom of each bowl or plate. Drizzle some of the pomegranate vinaigrette around the plate and garnish with sliced chiles, cucumber, and orange segments. Finish with a sprinkle of pomegranate arils and crispy garlic slices over each scallop.