Serves 4

Scallops never cease to amaze me. Only something this delicious can be such a prominent part of man's religious, architectural, and artistic development since 400 BC. My love for scallops has followed suit. While searing a scallops brings out the natural sugars, a raw preparation highlights the unparalleled silky and fresh texture. 

This simple preparation lightly cooks the scallop with a drizzle of hot oil while letting its texture shine. Citrus notes of ponzu and lime compliment the fresh crunch of pomegranate, bite of flowering chive and unctuous nature of fine olive oil. 


Scallops - 8 each 
Pomegranate - seeds of 1/2 each
Seasonal Micro-greens
Chive Blossoms
Salt and Pepper - to taste
Extra Virgin Olive Oil - 1/8 cup

Dressing (makes extra)

Ponzu - 1/2 cup
Lime - Juice of 1 lime
Lime Zest - 1 each
Honey - 1 tbsp
Salt and Pepper - to taste


First remove the side muscle from the scallop. Feel around the edge and simply peel it off. Next, lay the scallop on its side (lateral slices, against the grain) and slice into thin discs. Lay these discs onto the plate you plan on serving on. 

Make the dressing by combining the ponzu, lime juice, zest, honey. Whisk together and then season with salt and pepper. 

When you are ready to serve, get a pan very hot and then add the extra virgin olive oil into it. When it is shimmering, carefully spoon the oil over the scallop to lightly cook it. Next, spoon the dressing over the scallop. Top the scallop with a touch of fleur de sel.  Carefully decorate the plate with pomegranate seeds and micro herbs and serve. 

With this dish you will see why people have worshiped the scallop since their discovery.