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Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze

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  • Makes: 4 servings
  • Yields: 3 scallops, 1/2 cup cooked spinach, and 2 tablespoons sauce per serving
  • Start to Finish: 30 mins

Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze

Ingredients

Directions

  1. Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set 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. Gently boil, uncovered, about 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 the sugar and 1/8 teaspoon of the pepper. When skillet is very hot, add scallops; cook for 2 minutes without stirring or turning (the scallops should be well seared). Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center. Transfer to a plate.
  4. Wipe skillet clean; add the remaining 2 teaspoons oil. Add spinach in batches; toss for 1 to 2 minutes or just until slightly wilted. Season with the pinch of salt and the remaining 1/8 teaspoon pepper.
  5. Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds.

From the Test Kitchen

Health Tip:

Antioxidant-rich pomegranate juice has been linked to heart health, and may help prevent the formation of fatty deposits on artery walls.

*Tip:

Look for packages of fresh pomegranate seeds in your grocer's produce or freezer section.

Nutrition Facts (Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze)

    Per serving:
  • 214 kcal cal.,
  • 4 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 34 mg chol.,
  • 651 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 16 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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