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Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze

Makes: 4 servings Yield: 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
  • 12  large  fresh or frozen sea scallops (about 1 1/4 pounds total)
  • 3/4  cup  100% pomegranate juice
  • 2  tablespoons  honey
  • 1/2  teaspoon  ground coriander
  • 1/8  teaspoon  ground cinnamon
  • 1  tablespoon  lemon juice
  • 3/4  teaspoon  cornstarch
  • 3  teaspoons  vegetable oil
  • 1/4  teaspoon  sugar
  • 1/4  teaspoon  ground black pepper
  • 1 10  ounce package  fresh baby spinach
  •  pinch  salt
  • 1/4  cup  pomegranate seeds*
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 KitchenHealth 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 214,
  • Fat, total (g) 4,
  • chol. (mg) 34,
  • sat. fat (g) 0,
  • carb. (g) 25,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 16,
  • pro. (g) 19,
  • vit. A (IU) 4470,
  • vit. C (mg) 22,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 173,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 651,
  • Potassium (mg) 406,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Vegetables () 1,
  • Fruit () 1,
  • Lean Meat () 3,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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