Best Seared Scallops With Pomegranate Sauce Recipes

SEARED SCALLOPS WITH POMEGRANATE SAUCE

Steps:

• Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
• Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
• Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
• Rinse scallops; pat dry.
• Heat oil in a cast-iron skillet over medium-high heat.
• Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
• Add scallops to pan; cook 2 minutes on each side or until done.
• Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
• Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.

SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD

Steps:

• Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
• Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
• While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
• Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

SCALLOPS WITH POMEGRANATE SYRUP AND FORIANA SAUCE

Steps:

• Make Foriana sauce: place walnuts, pine nuts and garlic in a food processor and pulse fine, until the nuts are like granola. Add oregano and pulse a few more times to combine.
• Place olive oil in a small skillet over medium heat. Add the nut mixture and cook 3 to 4 minutes, until nuts are aromatic. Add raisins, and salt and pepper to taste and cook for 3 to 4 minutes more, until you can smell the raisins. Stir frequently to avoid scorching. Set aside.
• Place butter in a medium skillet over medium heat. Add the scallops, season with salt and cook until the bottoms are just golden, a few minutes. Turn and dribble with pomegranate syrup. Cook a few minutes more, until the bottoms of the scallops are golden.
• Add the Foriana sauce. Cover and warm the sauce and scallops together. If scallops seem dry, dribble with olive oil. Garnish with parsley and pomegranate seeds and serve alone, or with 1/3-pound thin spaghetti tossed with 3 tablespoons butter or olive oil and salt to taste.