At Bavel in Los Angeles, Chef Ori Menashe serves shallow bowls of scallop aguachile, and diners can’t get enough. “It’s a roller-coaster flavor journey—sweet, sour, spicy, crunchy, soft, aromatic, floral, smoky, savory from the salt. So many things going on!” Menashe says. Our riff on his raw dish sends scallops to the skillet for a quick sear before bobbing in the spicy pomegranate reduction. Fresh lemon, orange, and pomegranate juices paired with serrano chile bring heat and fresh, fruity flavor to sweet scallops. Quickly searing the scallops ensures each one has the perfect texture: a lightly crisp, golden brown exterior and a tender, nearly translucent center.