Seared Weathervane Scallops with Pomegranate and Cucumber Salad - Featured Recipe -
Featured Recipes

Seared Weathervane Scallops with Pomegranate and Cucumber Salad

Patrick Hoogerhyde was born and raised in King Salmon, Alaska, and received his formal training at the Western Culinary Institute in Portland, Oregon. He started his career at the Marx Bros. Café in Anchorage before moving on to become Chef de Cuisine at the Crow’s Nest. His current projects include Bridge Catering, Bridge Seafood Restaurant, Snow Goose Restaurant, and Sleeping Lady Brewing.
Categories: Fish, Seafood
Step 1
2/3 cup • Mayonnaise
1/3 cup • Sour cream
3 tbsp • Buttermilk
1/3 • finely diced seedless cucumber
3 tbsp • chopped fresh dill
1/2 tsp • Lemon juice
pinch • Dry mustard
Kosher salt to taste
Fresh ground pepper to taste
Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.
Step 2
8 cup • seasonal/spring salad greens
1 cup • Fresh mint leaves
1 • medium seedless cucumber half, thinly sliced lengthwise
1 • small red onion half, thinly sliced
2 oz • Pomegranate seeds
Mix together salad greens and mint. Divide and portion salad mix among 4 dinner plates, then drizzle on dressing. Garnish each salad with one-fourth of the cucumbers, onions and pomegranate seeds.
Step 3
• 12-16 (10/20 count size) Alaska Weathervane scallops,
Kosher salt to taste
3 tbsp • Olive oil
Heat olive oil in large pan over medium heat. Pat scallops dry with paper towels; discard towels. Season scallops with salt. Sear scallops, about 2 minutes per side, just until opaque throughout. Place 3 to 4 scallops around each salad.


No documents found

Sign In to post a comment.