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!
Course: Appetizer, Main Course
Keyword: Pomegranate Sauce, Scallops
Author: K.C. Cornwell
1 1/2lbslarge sea scallops
sea salt and freshly ground black pepper
1TBSPaged balsamic vinegar
2TBSPsoy sauceor GF tamari
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.