Melt butter in a small saucepan, add pomegranate seeds and heat on low until it turns light pink in color. Add lemon juice. Turn off heat until ready for serving.

Remove attached abductor muscle from scallops and gently rinse. Thoroughly dry each scallop with a paper towel. Preheat a large cast iron skillet to medium high with 2 tbsp olive oil. Sear scallops until deep golden brown approximately 1 1/2 -2 minutes on each side depending on the size of the scallops.

Top each scallop with pomegranate butter and microgreens.  Serve immediately.  Enjoy!