12 Fresh U-10 Dry Scallops, Maine or Diver
Salt and Pepper
3 Tbls. Rice Flour
3 Tbls. Ground Cumin
4 Tbls. Canola Oil
¼ cup Orange Juice
¼ cups Pomegranate Molasses
1 Tbl. Unsalted Butter

Rinse scallops in cold water. Pat slightly dry. Season with salt and pepper and dredge in rice flour. Pour cumin into a small shallow dish. Press each scallop gently but firmly into the cumin filled dish to cover each scallop with a crust of cumin.

Heat canola oil in a non-stick pan over medium high heat. When hot, sear scallops on both sides in the oil for about five minutes, until the crust becomes brown. When the scallop is cooked through, remove from pan and place on a serving platter.

Return pan to heat and pour in orange juice and pomegranate molasses. Add butter while reducing over medium high heat. Continue stirring for about five minutes until the liquid becomes a syrupy consistency. Pour glaze on top of scallops.

Serving suggestion: top with micro greens tossed with lemon juice and olive oil.