Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze

4.1
(16)

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.

Seared Scallops Baby Spinach Spiced Pomegranate Glaze
Photo: Scott Little
Total Time:
30 mins
Servings:
4
Yield:
3 scallops, 1/2 cup cooked spinach, and 2 tablespoons sauce per serving

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

  • 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

  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.

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 (per serving)

214 Calories
4g Fat
25g Carbs
19g Protein
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.

Related Articles