Prep Time
10 Mins
Cook Time
20 Mins
Yield
4 servings

Developed for the Almond Board of California by Robin Miller

Tender scallops, nestled in a sauce of sweet and tart pomegranate juice, floral rosemary and golden brown, wonderfully nutty almonds. For a pretty presentation, spoon the pomegranate glaze onto the dinner plate first and arrange scallops over top. I also recommend serving the scallops and sauce with steamed green beans and rice or couscous on the side, so you don't miss a drop of the delectable glaze!

Morphing Options: 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 breasts, turkey tenderloin, pork chops and pork tenderloin.

How to Make It

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 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Reserve 2 tablespoons 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 to 12 minutes, until sauce thickens and reduces to 1/3-1/2 cup. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan. Cook 2 to 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 the scallops on top. Garnish with reserved almonds and serve with steamed green beans, if desired.

Nutrition information per serving for 4 servings:
Calories 346 kcals, Cholesterol 56 mg, Total fat 3 g, Fiber 6 g, Saturated 1 g, Calcium 75 mg, Monounsaturated 8 g, Magnesium 132 mg, Polyunsaturated 4 g, Sodium 317 mg, Carb 30 g, Potassium 811 mg, Protein 31 g, Vitamin E 9 mg

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