Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze
- 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.
From the Test Kitchen
Antioxidant-rich pomegranate juice has been linked to heart health, and may help prevent the formation of fatty deposits on artery walls.
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 ,
- 4 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 34 mg chol. ,
- 651 mg sodium ,
- 25 g carb. ,
- 2 g fiber ,
- 16 g sugar ,
- 19 g pro.