Seared Scallops with Pomegranate Sauce

  • EllenDeller Posted: 12/10/09
    Worthy of a Special Occasion

    Made as the entree for a birthday dinner and was very pleased. Pressing the pom. juice took a while (I had to push the seeds into a sieve), but flavor is worth it. Used a white balsamic for fear the flavor of the dark would be too strong, but I'd go for the dark next time. Served with wild rice and broccoli. Give the sauce enough time to really thicken up--mine was a bit too thin, but everything else was done and dinner needed to go out.

  • jmpletch Posted: 03/04/11
    Worthy of a Special Occasion

    This was easy and delicious. I prepared the cauliflower Puree in advance and heated it when the scallops and vegetables were ready. The vegetables complimented the dish beautifully. I will serve this again.

  • TH3HOUS3WIF3 Posted: 03/10/09
    Worthy of a Special Occasion

    Both my husband and I really enjoyed this dish. The sauce has a tangy taste with spicy notes. WONDERFUL recipe to use after a workout, was light but satisfying. I also paired it with gourmet wild rice-YUMMY! Will definitely use this recipe again.

  • jax1040 Posted: 12/23/09
    Worthy of a Special Occasion

    This was amazing!!!! My husband keeps asking me to make it over and over. I used pure 100% Pomegranate juice from the health food store. No water or sugar added. Just 100% pomegrate juice. I came out exactly the same as sqeezing the pomegrate and cut the prep time by 30 min. Will make this recipe forever!!!


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