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Pan Seared Sea Scallops with Pomegranate Reduction

Date Added: Apr 11, 2010 Fusion Appetizers
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Prep Time

4 mins

Cook Time

10 mins

Ready In

14 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Beautiful sea scallops pan seared with vine cherry tomatoes and small red onions. Finished with a pomegranate reduction.


Ingredients

  • 1/2  Pound(s) Fresh Sea Scallops
  • 1
  • 6  Each Vine Cherry Tomatoes, halved
  • 2
  • 8  Each Red Onion, pearl size
  • 3
  • 4  Table Spoon(s) Olive Oil
  • 4
  • 1  Tea Spoon(s) Sea Salt
  • 5
  • 4  Table Spoon(s) Unsalted Butter
  • 6
  • 3/4  Cup(s) Pomegranate Juice
  • 7
  • 1  Tea Spoon(s) Pepper
  • 8
  •  As Needed Basil, chiffonade (garnish)
  • 9
  • 1  Table Spoon(s) Honey (optional)
  • 10

Directions

    1. Heat oil in pan on medium-high heat
    2. Seasoned sea scallops with salt & pepper
    3. Saute scallops in pan for 3 minutes on each side
    4. Add the onions and tomatoes and Saute for 3 minutes
    5. Add pomegranate juice and reduce for 2 minutes
    6. Add butter and reduce until sauce is thick enough to coat the back of a spoon
    7. Taste and Season with salt and pepper if necessary
    8. Garnish with fresh basil
    9. If you prefer it a little sweeter, add 1 tablespoon of honey

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