Seared Sea Scallops With Pomegranate-Dressed Salad

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2 tablespoons pomegranate molasses

1/4 cup extra-virgin olive oil

1/2 teaspoon ground ginger

1/2 teaspoon ground fennel seed

Coarse salt and ground white pepper

1 tablespoon vegetable oil

16 medium-size scallops

1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise

1 bunch arugula, tough stems discarded, well washed (2 cups)

1 cup flat-leaf parsley leaves

2 tablespoons minced chives

1 ripe avocado, diced

1/4 cup fresh pomegranate seeds, for garnish (optional)

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