Last night, I made this salad of seared scallops, pomegranate seeds, pistachios and arugula. With several slivers of freshly shaved Parmesan and a drizzle of garlicky viniagrette it was really very good! I think that it would also be delicious with ripe pear mixed with the scallops or even fresh fig. Sear the scallops quickly in a cast iron pan and season with freshly ground salt and pepper. Wait to turn them in the pan until the bottoms have turned a caramel colored and are almost candied.