Seared Scallops appetizer
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This Seared Scallops with Pomegranate Glaze recipe is an ideal choice for a special occasion. It's perfect for an elegant appetizer or light meal!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: Pomegranate Sauce, Scallops
Servings: 6 people
Calories: 139kcal
Author: K.C. Cornwell


  • 1 1/2 lbs large sea scallops
  • sea salt and freshly ground black pepper
  • 2-3 TBSP olive oil
  • 1/2 cup pomegranate juice divided
  • 2 cups fresh spinach sliced
  • 1 TBSP aged balsamic vinegar
  • 2 TBSP soy sauce or GF tamari
  • pomegranate arils optional


  • 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 1/4 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.


Serve warm or room temperature. 


Calories: 139kcal | Carbohydrates: 7g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 790mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg