Ingredients:

  • 1 lb sea scallops
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup pure pomegranate juice
  • 2 tbsp Meyer lemon juice
  • 1 tsp Meyer lemon zest
  • 1 tsp honey

Instructions:

  1. In a small saucepan, combine the pomegranate juice, Meyer lemon juice, and honey.
  2. Simmer over medium heat for 8–10 minutes until the liquid reduces by half and becomes a syrupy glaze.
  3. Stir in the Meyer lemon zest and remove from heat. Set aside.
  4. Pat the scallops extremely dry with paper towels, pressing firmly to remove all surface moisture.
  5. Season both sides of the scallops evenly with salt and cracked black pepper immediately before cooking.
  6. Heat the avocado oil in a skillet over high heat until it just begins to smoke.
  7. Carefully place scallops in the pan, leaving at least an inch of space between each scallop.