created by: Robin Miller
Tender scallops nestled in a sauce of sweet and tart pomegranate juice, floral rosemary, and golden brown, wonderfully nutty almonds. Serve the scallops and sauce with rice or couscous on the side and don’t miss a drop of the delectable glaze!
3/4 cup pomegranate juice
2 tablespoons sugar
1 tablespoon fresh lime or lemon juice
2 teaspoons cornstarch
1 teaspoon finely minced fresh rosemary
1/2 cup slivered almonds, plus 2 tablespoons
1 tablespoon olive oil
1 1/2 pounds large sea scallops
Salt and freshly ground black pepper
Steamed green beans (optional)
In a small bowl, whisk together pomegranate juice, sugar, lime juice, cornstarch, and rosemary. Set aside. Place almonds in a medium, dry saucepan and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Reserve 2 tablespoons of the almonds for garnish. Add the pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer 8 to 12 minutes, until sauce thickens and reduces to 1/3-1/2 cup. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan. Cook 2 to 3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside. Spoon the sauce on a plate and arrange the scallops on top. Garnish with reserved almonds and serve with steamed green beans, if desired.