Scallop recipes are all over the internet, but this recipe for Seared Scallops with Pomegranate Glaze is the perfect choice for a special occasion. Serve this dish as an elegant appetizer, or even as a light meal.
Sweet, juicy scallops are placed atop a bed of lightly wilted spinach and then drizzled with a divine pomegranate glaze. The colors are fabulously festive. The green bed of spinach and the gorgeous red hue of the sauce make this recipe particularly popular around the holidays.
Plus, we added a few more scallop recipes we love, so you'll have all the scallop ideas you need!
This scallop recipe is so easy to prepare:
Even more impressive...this dish comes together in mere minutes. After all, who wants to spend the better part of a party in the kitchen? You'll be done preparing this Seared Scallops with Pomegranate Glaze recipe before you've even finished your first glass of wine. Cheers!
Pair it with these festive pomegranate drinks:
These scallops pair fabulously with sparkling wine or my Spiced Pomegranate Sangria! Want a pre-dinner cocktail? Try my Fresh Pomegranate Martini.
Ingredient list:
- 1 ยฝ lbs large sea scallops
- sea salt and freshly ground black pepper
- olive oil
- pomegranate juice
- 2+ cups fresh spinach sliced
- balsamic vinegar
- soy sauce or GF tamari
- pomegranate arils: optional, but encouraged
Scallop recipes - why the fuss?
One more note: scallops are good for you, and good for the environment too! Scallops are more than 80 percent protein. A 3-ounce serving has 20 grams of protein and is a good source of magnesium, potassium, iron & B12. Plus, every type of commercially available scallop has a "Best Choice" or "Good Alternative" rating on the Monterey Bay Aquarium's Seafood Watch program. Full on superfood, y'all. And I just paired them with pomegranates. BOOM.
SEARED SCALLOPS WITH POMEGRANATE GLAZE
Ingredients
- 1 ยฝ lbs large sea scallops
- sea salt and freshly ground black pepper
- 2-3 tablespoon olive oil
- ยฝ cup pomegranate juice divided
- 2 cups fresh spinach sliced
- 1 tablespoon aged balsamic vinegar
- 2 tablespoon soy sauce or GF tamari
- pomegranate arils optional
Instructions
- Rinse the scallops and pat dry. Heat the oil in a skillet over medium-high heat. Lightly season the scallops with salt and pepper and add them to the pan once the oil is heated. Sear the scallops for two minutes on each side until cooked through and lightly golden brown. Place the scallops on individual plates.
- Deglaze the pan with ยผ cup pomegranate juice and a little more oil if needed. Cook the the spinach until it just begins to wilt, and season to taste with salt and pepper. Arrange spinach around scallops.
- Add remaining pomegranate juice, vinegar and soy sauce to the pan. Once the mixture begin to sizzle, reduce heat to a low simmer and allow to reduce by half, stirring frequently. Drizzle sauce over scallops, garnish with pomegranate arils if desired, and serve.
Notes
Nutrition
More scallop recipes to try:
A Girl Defloured's Easy + Fresh Fig Salad With Scallops:
Alison's easy and fresh salad recipe pairs sweet scallops and figs with tangy goat cheese, crunchy toasted walnuts, spicy arugula, and crispy prosciutto. Yum.
Hola Jalapeno's Foolproof Scallop Ceviche with Tomatoes and Avocado:
Kate's system for lightly poaching scallops before mixing them with tomatoes and lime makes this the easiest scallop ceviche recipe - one you absolutely cannot get wrong.ย
Citrus Scallops En Papillote With Herb Emulsion on Salt & Wind
Aida's version of the this Citrus Scallops En Papillote With Herb Emulsion recipe from the Fig & Olive cookbook is next-level delicious and way easier than it sounds!
Seared Scallops with Mango Salsa from Beyond Sweet & Savory
Vy's recipe for Seared Scallops with Mango Salsa make a light meal or simple appetizer that takes less than 30 minutes to cook.
The best scallop recipes begin with a starter - try some of my favorite winter salads:
Try these delish starters.
My Delicious Warm Brussels Sprout Salad
Alison's Warm Autumnal Roasted Vegetable Salad from A Girl Defloured
Meg's Crispy Kale Salad with Pomegranate and Pepitas from This Mess is Ours
Photos by Katie Roletto & James Collier, edited by Diana Losey
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