Scallops With Pomegranate Syrup and Foriana Sauce

Name: Scallops With Pomegranate Syrup and Foriana Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons shelled walnuts; 3 tablespoons pine nuts; 2 tablespoons chopped garlic; 1 teaspoon dried oregano; 2 tablespoons olive oil, more if necessary; 4 tablespoons golden raisins; Salt and black pepper to taste; 3 tablespoons unsalted butter; 12 large scallops, small white tough muscle on the side removed; 2 teaspoons pomegranate syrup; 1 tablespoon minced parsley, for garnish

Servings: persons

3 tablespoons shelled walnuts
3 tablespoons pine nuts
2 tablespoons chopped garlic
1 teaspoon dried oregano
2 tablespoons olive oil, more if necessary
4 tablespoons golden raisins
Salt and black pepper to taste
3 tablespoons unsalted butter
12 large scallops, small white tough muscle on the side removed
2 teaspoons pomegranate syrup
1 tablespoon minced parsley, for garnish

1
Make Foriana sauce: place walnuts, pine nuts and garlic in a food processor and pulse fine, until the nuts are like granola.
2
Add oregano and pulse a few more times to combine.
3
Place olive oil in a small skillet over medium heat.
4
Add the nut mixture and cook 3 to 4 minutes, until nuts are aromatic.
5
Add raisins, and salt and pepper to taste and cook for 3 to 4 minutes more, until you can smell the raisins.
6
Stir frequently to avoid scorching.
7
Set aside.
8
Place butter in a medium skillet over medium heat.
9
Add the scallops, season with salt and cook until the bottoms are just golden, a few minutes.
10
Turn and dribble with pomegranate syrup.
11
Cook a few minutes more, until the bottoms of the scallops are golden.
12
Add the Foriana sauce.
13
Cover and warm the sauce and scallops together.
14
If scallops seem dry, dribble with olive oil.
15
Garnish with parsley and pomegranate seeds and serve alone, or with 1/3-pound thin spaghetti tossed with 3 tablespoons butter or olive oil and salt to taste.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 3 tablespoons shelled walnuts, 3 tablespoons pine nuts, 2 tablespoons chopped garlic, 1 teaspoon dried oregano, and more.

Yes, Scallops With Pomegranate Syrup and Foriana Sauce 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!