Pan Seared Scallops With Pomegranate Reduction

Name: Pan Seared Scallops With Pomegranate Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pomegranate Sauce; 1 cup pomegranate juice; 1/4 cup balsamic vinegar; 1 tablespoon soy sauce; 1 shallot, minced; 1 clove garlic, minced; 1 teaspoon pink peppercorns; 1 tablespoon olive oil; pinch salt and black pepper; Pan Seared Scallops; 1 pound fresh sea scallops; salt; fine black pepper; 2-3 tablespoons olive oil

Servings: persons

Pomegranate Sauce
1 cup pomegranate juice
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 shallot, minced
1 clove garlic, minced
1 teaspoon pink peppercorns
1 tablespoon olive oil
pinch salt and black pepper
Pan Seared Scallops
1 pound fresh sea scallops
salt
fine black pepper
2-3 tablespoons olive oil

1
Add ingredients to a small sauce pan/pot
2
Bring to a boil for 2-3 minutes
3
Reduce heat to medium and simmer until the sauce is reduced by half.
4
Serve over scallops
5
Heat cast iron (or regular pan) over medium-high heat and add olive until it begins to smoke.
6
While pan is heating, wash scallops and then pat until completely dry. Season with a little salt and pepper on both sides.
7
When pan is ready, add scallops in batches of 4-6, depending on the size of your pan. Cook for approximately 2 minutes per side, or until each side has a nice brown sear.
8
Tip: for better results, keep scallops apart in pan and avoid them touching. This is why you cook in batches.
9
Serve immediately and top with pomegranate sauce, vegetable of your choice and white rice.

481

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pomegranate Sauce, 1 cup pomegranate juice, 1/4 cup balsamic vinegar, 1 tablespoon soy sauce, and more.

Yes, Pan Seared Scallops With Pomegranate Reduction falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!