Scallops with fennel and avocado

Description

In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and fennel; season with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Season scallops with salt and pepper. Add as many scallops as will fit in a single layer, spaced about 1 cm apart, and cook until golden, 2 to 3 minutes. Add remaining scallops and cook for another 1 1/2 to 2 minutes. Whisk the sauce again. Add fennel, arugula, parsley leaves, and green onions. Mix well. Add avocado and toss again. Adjust seasoning if necessary. To serve, place salad in the center of a plate and arrange scallops on top. Optionally, garnish with pomegranate seeds.

Instructions