Recipes and Cooking Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze 4.1 (16) Add your rating & review For a restaurant-quality meal at home, top sauteed spinach with seared sea scallops and a sweet pomegranate glaze. This elegant dinner recipe is perfect for a holiday or date night. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Total Time: 30 mins Servings: 4 Yield: 3 scallops, 1/2 cup cooked spinach, and 2 tablespoons sauce per serving Jump to Nutrition Facts Ingredients 12 large fresh or frozen sea scallops (about 1 1/4 pounds total) ¾ cup 100% pomegranate juice 2 tablespoon honey ½ teaspoon ground coriander ⅛ teaspoon ground cinnamon 1 tablespoon lemon juice ¾ teaspoon cornstarch 3 teaspoon vegetable oil ¼ teaspoon sugar ¼ teaspoon ground black pepper 1 10 ounce package fresh baby spinach pinch salt ¼ cup pomegranate seeds* Directions Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside. 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. 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. 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. Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds. 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. Rate it Print Nutrition Facts (per serving) 214 Calories 4g Fat 25g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 214 % Daily Value * Total Fat 4g 5% Cholesterol 34mg 11% Sodium 651mg 28% Total Carbohydrate 25g 9% Total Sugars 16g Protein 19g Vitamin C 22.4mg 112% Calcium 80.8mg 6% Iron 3.1mg 17% Potassium 406mg 9% Folate, total 173.4mcg Vitamin B-12 2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.