Prepare dressing by combining olive oil and apple cider vinegar in a bowl.
Prepare two plates. In the center of each plate spread half of the mixed baby lettuce. Then add the sliced red onion.
Cut the red beet in 0.4 inches (1 cm) slices.
In each beet slice, cut out hearts using a heart shaped cookie cutter.
Decorate the outer side of each plate with beetroot hearts.
Sprinkle half of the pomegranate arils/seeds on each plate. Set aside.
Preheat a skillet over medium high heat.
In the meantime, pat the scallops dry with a paper towel. Sprinkle the scallops with sea salt.
When the pan is hot, add the olive oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
Cook the scallops for 2 minutes undisturbed on the first side.
When the scallops are mostly opaque and start to get a nice golden color, flip them over with a pair of tongs.
Let the scallops cook for 2 more minutes undisturbed.
Once cooked, add them to your plates.
Sprinkle scallops with ground pink peppercorn for both taste and color (omit this step if you are on AIP).
To finish off the salad, drizzle it with dressing. Serve immediately.Bon appétit!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.