Yield: 2 servings
Ingredients:
8 oz Scallops, 7-8 medium to large scallops
1 Tbsp Salted Butter, or oil (use less if you are wanting lighter)
1 Tbsp Pure Maple Syrup
3 Tbsp Pomegranate, seeds (cleaned and dried)
1 Tbsp Balsamic Vinegar, or less
1/4 tsp Garlic, minced
1 pinch Sea Salt, to taste
1 pinch Black Pepper, to taste
Directions:
  1. Wash and dry scallops.
  2. Set aside.
  3. Heat a pan between medium high to high
  4. Add your butter and maple syrup.
  5. Once it starts sizzling, add your scallops, pomegranate seeds, and balsamic vinegar.
  6. The vinegar will start to caramelize with the butter/syrup fast so keep mixing the sauce around with the seeds and scallops to form a glaze.
  7. Add in your garlic and dash of sea salt.
  8. Pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
  9. Remove from heat.
  10. Serve into dishes and spoon sauce and pomegranate seeds over top.
  11. Garnish with cracked black pepper