Flambéed Scallops with Pomegranate Meyer Lemon Salad

December 11, 2020
Created by Chef Casey Bowthorpe
Serves 2
  • 1 Meyer lemon
  • Canola or grapeseed oil
  • 1 bunch purple kale, destemmed and roughly chopped
  • 2 tsp chili powder, divided
  • Salt and freshly ground pepper
  • 6 sea scallops
  • 3 Tbsp reposado tequila (optional)
  • 1 Tbsp butter
  • 1 clove garlic, smashed
  • 2 bay leaves
  • 1/4 cup pomegranate arils

Zest lemon. Using a chef knife, cut off all of the white pith from all around lemon. Working over a bowl, use a paring knife to cut between membranes to release lemon segments into bowl. Squeeze juice from membranes into bowl and discard membranes.

In a medium frying pan over medium heat, add just enough oil to coat bottom of pan. Gently lay lemon segments in pan to caramelize. Flip once after about 1-2 minutes, then let cook 1 minute more. Carefully remove from pan and set aside.

Add a drizzle of oil, kale, and 1 tsp of chili powder. Season with salt and pepper. Cook, turning often, until beginning to wilt, 3-5 minutes. Remove from pan and divide between 2 plates.

Return pan to stove over medium-high heat and again, add enough oil to coat pan. Season scallops with salt and pepper and add to pan, seasoned side down. Season top sides. After 45 seconds-1 minute, flip scallops over. Season with remaining 1 teaspoon chili powder. After 15-30 seconds, carefully add tequila and light on fire. Stand back because it will flame. Once flames subside, add butter, garlic, and bay leaves. When butter melts, add lemon juice. Bring to a simmer and transfer scallops atop kale.

Garnish with charred lemon segments and pomegranate arils. Remove bay leaves and garlic from sauce and pour over top of scallop salad.