Serves 4
Prep Time 20 minutes
Cook Time 5 minutes
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
12 to 16 (10/20 count size) Alaska Weathervane scallops, 
Kosher salt, to taste
3 tablespoons olive oil

Dill Cucumber Dressing:  Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.

Pomegrante 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.

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.