SEARED SCALLOPS WITH POMEGRANATE SAUCE
Make and share this Seared Scallops With Pomegranate Sauce recipe from Food.com.
Provided by ellie3763
Categories Fruit
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 304.4, Fat 5.2, SaturatedFat 0.7, Cholesterol 40.9, Sodium 1099.9, Carbohydrate 42, Fiber 7.2, Sugar 26.6, Protein 24.6
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.
PAN-SEARED SCALLOPS AND PORK BELLY WITH POMEGRANATE AGRODOLCE AND BEURRE BLANC
Steps:
- Dry the scallops very well with a paper towel. Cut the pork belly into uniform cubes about the size of the scallops.
- Heat the olive oil in a large skillet set over medium-high heat. Sprinkle the scallops with salt and pepper and then add to the skillet. Add the butter to the skillet. When the bottom is golden brown, flip the scallop and cook for 1 minute.
- Heat vegetable oil in a deep fryer to 350 degrees F. Alternatively, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Deep-fry the pork belly until crispy, but not too hard. Drain the pork belly on a paper-towel-lined plate.
- In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette. Mound the salad on the plate, then arrange the scallops and pork belly around the salad. Top with some Beurre Blanc and drizzle with the Pomegranate Agrodolce to serve.
- Place the vinegar, honey, mustard and vanilla seeds in the food processor, and pulse until mixed. Slowly drizzle in the oil with machine running until emulsified.
- In a saucepan set over medium-low heat, bring the vermouth and vinegar to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook until the liquid reduces by half, 2 to 3 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the butter until fully incorporated. Return the pan to low heat and whisk in the remaining butter, one piece at a time. Add the lemon juice, then remove from the heat, cover and keep warm until ready to serve.
- Combine the pomegranate juice, sugar and vinegar in a medium saucepan. Bring to a boil then reduce the heat to low and simmer until thick and syrupy, 10 to 15 minutes.
SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE
Provided by David Tanis
Categories quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Put lemon and shallot in a small bowl. Season with salt and pepper, add vinegar, and stir to dissolve salt. Stir in 3 tablespoons olive oil. Taste and correct for salt and vinegar. Set aside at room temperature.
- Season sea scallops on both sides with salt and pepper. Drizzle with 2 teaspoons olive oil.
- Place a wide cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat bottom of pan. When oil looks wavy, place scallops carefully in pan without crowding. Adjust heat to allow scallops to sizzle briskly. Do not move scallops for at least 2 minutes so that a crisp skin can form.
- After 2 minutes, check to see how scallops are browning. Adjust heat if necessary (if heat is too high, scallops will blacken instead). It should take 4 to 5 minutes to get a well-browned surface. Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through. Remove to a plate lined with a paper towel, keeping scallops browned-side up.
- Divide radicchio, endive and arugula among 4 large salad plates. Place 2 warm scallops in the center of each plate. Stir vinaigrette vigorously and spoon about a teaspoon on each scallop. Drizzle remaining vinaigrette evenly over each salad. Sprinkle with pomegranate seeds, and serve immediately.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 4 grams, TransFat 0 grams
SCALLOPS WITH POMEGRANATE SYRUP AND FORIANA SAUCE
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad. The original recipe calls for minced anchovies and the sauce served on thin spaghetti. Either version is delicious.
Provided by Eugenia Bone
Categories dinner, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 29 grams, Carbohydrate 33 grams, Fat 48 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 14 grams, Sodium 950 milligrams, Sugar 15 grams, TransFat 1 gram
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SEARED SCALLOPS AND BABY SPINACH WITH SPICED POMEGRANATE GLAZE
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5/5 (17)Total Time 30 minsServings 4Calories 214 per serving
- Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside.
- For sauce, in a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boiling over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil, uncovered, about 10 minutes or until reduced and slightly syrupy. Set aside.
- Meanwhile, in an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat, brushing to coat the skillet. Sprinkle scallops with the sugar and 1/8 teaspoon of the pepper. When skillet is very hot, add scallops; cook for 2 minutes without stirring or turning (the scallops should be well seared). Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center. Transfer to a plate.
- Wipe skillet clean; add the remaining 2 teaspoons oil. Add spinach in batches; toss for 1 to 2 minutes or just until slightly wilted. Season with the pinch of salt and the remaining 1/8 teaspoon pepper.
SEARED SCALLOPS WITH POMEGRANATE AND MEYER LEMON RECIPE
From foodandwine.com
4/5 (1)Category Dinner, LunchServings 4Total Time 1 hr 10 mins
- Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a medium bowl; chill until mixture reaches room temperature, about 30 minutes. Pour lemon juice and orange juice through a fine wire-mesh strainer into pomegranate mixture; stir to combine, and refrigerate until ready to use.
- Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Sprinkle scallops evenly with black pepper and remaining 1/2 teaspoon salt. Cook scallops until golden brown on 1 side, about 4 minutes. Quickly flip scallops; cook 15 seconds. Divide scallops evenly among 4 shallow bowls; let cool slightly, about 10 minutes.
- Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops. Carefully pour 1/3 cup chilled pomegranate mixture around inside edge of each bowl so juice runs to bottom of bowl without covering scallops. Top servings evenly with serrano slices, if using. Drizzle remaining 2 tablespoons oil evenly over scallop mixture; sprinkle with sesame seeds. Garnish with cilantro, and serve with lavash.
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