Seared Scallops with Pomegranate Sauce
Delight your taste buds with this elegant recipe for Seared Scallops with Pomegranate Sauce, a stunning dish that’s perfect for any special occasion or dinner party. Featuring tender, golden-brown sea scallops seared to perfection and paired with a tangy-sweet pomegranate sauce, this dish delivers a harmonious balance of rich flavors and vibrant colors. The sauce, made with fresh pomegranate juice, a touch of honey, and softened shallots, is simmered to a luscious consistency and finished with butter for a silky texture. Garnished with jewel-like pomegranate seeds and fresh parsley, this recipe not only tastes incredible but also has an eye-catching presentation. Ready in under 35 minutes, this recipe is an impressive yet achievable way to elevate your seafood game. Perfect for fans of gourmet, quick seafood recipes, or lovers of pomegranate’s distinct tangy sweetness!
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Recipe Information
Ingredients
- 12 pieces Fresh sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 small Shallot, finely chopped
- 1 cup Pomegranate juice
- 0.5 cup Chicken or vegetable stock
- 1 tablespoon Honey
- 1 tablespoon Unsalted butter
- 0.25 cup Pomegranate seeds, for garnish
- 1 tablespoon Chopped fresh parsley, for garnish
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and freshly ground black pepper.
Heat a large skillet over medium-high heat. Add olive oil and allow it to heat until shimmering.
Place the scallops in the skillet in a single layer, ensuring they do not touch. Sear for 2-3 minutes without moving them, until a golden-brown crust forms.
Flip the scallops and sear the other side for another 2-3 minutes until they are opaque and cooked through. Remove scallops from the skillet and set aside.
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Add the finely chopped shallot and sauté for 1-2 minutes until softened.
Pour in the pomegranate juice, chicken or vegetable stock, and honey. Stir to combine and bring the mixture to a simmer.
Continue simmering the sauce for 5-7 minutes, stirring occasionally, until it reduces and thickens slightly.
Turn off the heat and whisk in 1 tablespoon of unsalted butter to give the sauce a glossy finish.
Plate the scallops and drizzle the pomegranate sauce generously over them.
Garnish with pomegranate seeds and chopped fresh parsley for a burst of flavor and color. Serve immediately.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 212 mg | 70% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 61.6 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
