Golden seared scallops with citrus, pomegranate, and pistachios over fresh greens, a bright, elegant salad.

1 lb sea scallops, patted dry

4 cups mixed greens (arugula, spinach, or kale)

2 oranges or grapefruit, segmented

1/2 cup pomegranate arils

1/4 cup chopped pistachios

3 tbsp olive oil

1 tbsp lemon juice

1 tsp honey

Salt and pepper to taste

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1. Pat scallops dry and season with salt and pepper.

2. Heat olive oil in skillet; sear scallops 1½–2 minutes per side until golden. Remove and set aside.

3. Whisk olive oil, lemon juice, honey, salt, and pepper for dressing.

4. Arrange greens on platter; add citrus, pomegranate, and pistachios.

5. Place scallops over salad and drizzle with dressing.

6. Serve immediately with extra pomegranate and mint if desired.

Use dry-packed scallops for best sear.

Segment citrus over a bowl to collect juice for dressing.

Serve slightly warm for best texture and flavor.