|
|
Serves 4
Morphing Option:
The pomegranate glaze is incredibly versatile, so feel free to double the recipe for the glaze portion and use the extra sauce over roasted chicken breast, turkey tenderloin, pork chops, or pork tenderloin. |
Seared Scallops with Pomegranate-Almond Glaze
Developed by Robin Miller exclusively for the Almond Board of California
|
Ingredients:
- 3/4 pomegranate juice
- 2 tbsp sugar
- 1 tbsp fresh lime or lemon juice
- 2 tsp cornstarch
- 1 tsp finely minced fresh rosemary
- 1/2 cup slivered almonds, plus 2 tbsp
- 1 tbsp olive oil
- 1-1/2 pounds large sea scallops
- salt and freshly ground black pepper
- steamed green beens (optional)
|
Preparation:
- In a small bowl, whisk together pomegranate juice, sugar, lime juice, cornstarch, and rosemary. Set aside.
- Place almonds in a medium, dry saucepan and set pan over medium heat. Cook 3-5 minutes, until almonds are gold brown, shaking the pan frequently to prevent burning.
- Reserve 2 tbsp of the almonds for garnish.
- Add the pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer 8-12 minutes, until sauce thickens and reduced to 1/3-1/2 cup.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Season both sides of the scallops with salt and black pepper and add to hot pan. Cook 2-3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
- Spoon the sauce on a plate and arrange scallops on top.
- Garnish with reserved almonds and serve with steamed green beans, if desired.
|
|
