Yield: 4 servings
Ingredients:
12 large fresh or frozen sea scallops (about 1 1/4 pounds total)
3/4 cup 100% pomegranate juice
2 tablespoon honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
3/4 teaspoon cornstarch
3 teaspoon vegetable oil
1/4 teaspoon sugar
1/4 teaspoon ground black pepper
1 10 ounce package fresh baby spinach
pinch salt
1/4 cup pomegranate seeds*
Directions
- Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside.
- For sauce:
- In a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon
- Bring to boiling over medium-high heat.
- In a small bowl combine lemon juice and cornstarch
- Stir into boiling juice mixture.
- Gently boil, uncovered, about 10 minutes or until reduced and slightly syrupy.
- Set aside.
Meanwhile:
- In an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat, brushing to coat the skillet.
- Sprinkle scallops with the sugar and 1/8 teaspoon of the pepper.
- When skillet is very hot, add scallops
- Cook for 2 minutes without stirring or turning (the scallops should be well seared).
- Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center.
- Transfer to a plate.
- Wipe skillet clean
- Add the remaining 2 teaspoons oil.
- Add spinach in batches
- Toss for 1 to 2 minutes or just until slightly wilted.
- Season with the pinch of salt and the remaining 1/8 teaspoon pepper.
- Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds.