Dill Cucumber Dressing
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 3 Tablespoons buttermilk
• 1/3 finely diced seedless cucumber
• 3 tablespoons chopped fresh dill
• 1/2 teaspoon lemon juice
• Pinch dry mustard
• Kosher salt and Fresh ground pepper, to taste

Pomegranate and Cucumber Salad
• 8 cups (about 6 oz.) seasonal/spring salad greens
• 1 cup (about 3/4 to 1 oz.) fresh mint leaves
• 1 medium seedless cucumber half, thinly sliced lengthwise
• 1 small red onion half, thinly sliced
• 2 oz. pomegranate seeds

Scallops
• 12 to 16 (10/20 count size) Alaska Weathervane scallops
• Kosher salt, to taste
• 3 tablespoons olive oil

Step 1: Dill Cucumber Dressing — 

Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.


Step 2: Pomegranate and Cucumber Salad —
Mix together salad greens and mint. Divide and portion salad mix among 4 dinner plates, then drizzle on dressing. Garnish each salad with one-fourth of the cucumbers, onions and pomegranate seeds.


Step 3: Scallops — 

Heat olive oil in large pan over medium heat. Pat scallops dry with paper towels; discard towels. Season scallops with salt. Sear scallops, about 2 minutes per side, just until opaque throughout. Place 3 to 4 scallops around each salad and serve.