Author Notes
Full flavored fresh sea scallops don't need a lot if you pan sear them. This bring out the flavor of a caramlized scallop with a delicious pomegranate sauce. Served with a veggie and rice, and you have a delicious meal. —Carnivore&Vegetarian
Ingredients
- Pomegranate Sauce
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1 cup
pomegranate juice
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1/4 cup
balsamic vinegar
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1 tablespoon
soy sauce
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1
shallot, minced
-
1
clove garlic, minced
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1 teaspoon
pink peppercorns
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1 tablespoon
olive oil
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pinch salt and black pepper
- Pan Seared Scallops
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1 pound
fresh sea scallops
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salt
-
fine black pepper
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2-3 tablespoons
olive oil
Directions
- Pomegranate Sauce
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Add ingredients to a small sauce pan/pot
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Bring to a boil for 2-3 minutes
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Reduce heat to medium and simmer until the sauce is reduced by half.
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Serve over scallops
- Pan Seared Scallops
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Heat cast iron (or regular pan) over medium-high heat and add olive until it begins to smoke.
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While pan is heating, wash scallops and then pat until completely dry. Season with a little salt and pepper on both sides.
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When pan is ready, add scallops in batches of 4-6, depending on the size of your pan. Cook for approximately 2 minutes per side, or until each side has a nice brown sear.
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Tip: for better results, keep scallops apart in pan and avoid them touching. This is why you cook in batches.
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Serve immediately and top with pomegranate sauce, vegetable of your choice and white rice.
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