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seared scallops and spinach with pomegranate glaze recipe

Written on Tuesday, October 11, 2016 | 5:53:00 PM




makes: 4 servings (3 scallops, ½ cup spinach, and 2 tablespoons sauce each)

Preparation time : 30 minutes 

Ingredients : 
- 12 large fresh or frozen sea scallops (about 1¼ pounds total)
- ¾ cup 100% pomegranate juice
- 2 tablespoons honey
- ½ teaspoon ground coriander
- 1⁄8 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- ¾ teaspoon cornstarch
- 3 teaspoons vegetable oil
- ¼ teaspoon sugar
- 1⁄8 teaspoon black pepper
- 1 10-ounce package fresh baby spinach
- Pinch salt
- Pinch black pepper
- ¼ cup pomegranate seeds*

Preparation Method :
1) Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove and discard the small muscles if still attached. Set scallops aside.

2) For sauce, in a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boiling over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Boil gently, uncovered, 10 minutes or until reduced and slightly syrupy. Set aside.

3) Meanwhile, in an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat, brushing to coat the skillet. Sprinkle scallops with sugar and 1⁄8 teaspoon of the pepper. When skillet is very hot, add scallops; cook 2 minutes without stirring or turning (the scallops should be well seared). Turn scallops; cook 1 to 2 minutes more or just until scallops are opaque in the centers. Transfer to a plate.

4) Wipe skillet clean; add the remaining 2 teaspoons oil. Add spinach in batches; toss 1 to 2 minutes or until just slightly wilted. Season with the pinch each of salt and pepper.

5) Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds.

*test kitchen tip: Look for packages of fresh pomegranate seeds in your grocer’s produce or freezer section.

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