• 16 Ratings

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.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

total:
30 mins
Servings:
4
Yield:
3 scallops, 1/2 cup cooked spinach, and 2 tablespoons sauce per serving
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Ingredients

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Directions

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  • Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside.

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  • 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.

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  • 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.

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  • 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.

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  • 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

214 calories; total fat 4g; saturated fat 0g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 34mg; sodium 651mg; potassium 406mg; carbohydrates 25g; fiber 2g; sugar 16g; protein 19g; trans fatty acid 0g; vitamin a 4470IU; vitamin c 22mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 173mcg; vitamin b12 2mcg; calcium 81mg; iron 3mg.
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Reviews

16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
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