Rich, elegant, and visually stunning on the plate, this seared scallops recipe is perfect for holiday entertaining. It blends the sweet-tart flavors of pomegranate with the delicate, buttery texture of scallops, creating an impressive dish that’s surprisingly easy to make. Whether you’re planning a romantic dinner or a festive gathering, this recipe will impress even the most discerning guests.
Introduction to Seared Scallops
Seared scallops have a long-standing place in the culinary world, often gracing the menus of high-end restaurants. Originating from coastal cuisines, this seafood dish is celebrated for its simplicity and elegance. What sets this particular recipe apart is the pomegranate beurre blanc sauce—a French-inspired, velvety reduction that enhances the natural sweetness of the scallops with a fruity tang. This dish is ideal for those looking to elevate their home cooking, blending gourmet flair with approachable ingredients.
Ingredients for Seared Scallops with Pomegranate Beurre Blanc
Here’s everything you need to create this stunning seafood dish:
- 1 teaspoon + 2 tablespoons olive oil, divided
- 2 tablespoons minced shallots
- ½ teaspoon salt
- ½ cup dry white wine
- 1 cup pomegranate juice
- 2 lbs fresh dry diver scallops (larger for entrée, smaller for appetizers)
- 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
- Salt and pepper to taste
Optional Substitutions:
- If you’re avoiding dairy, substitute butter with a plant-based alternative.
- Use apple cider vinegar instead of white wine for an alcohol-free version.
- Swap shallots with onions for a milder flavor.
How to Make Seared Scallops – Step by Step
How to make seared scallops with pomegranate beurre blanc:
Step1:
Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add the minced shallots and salt, sauté until translucent.
Step2:
Pour in ½ cup of dry white wine, simmer over medium-high heat until almost no liquid remains (about 5 minutes).
Step3:
Add 1 cup of pomegranate juice and continue to reduce until only about ⅓ cup liquid is left—this takes around 15 minutes.
Step4:
While the sauce reduces, prep the scallops by removing the tough side muscle on each and patting them very dry. It’s crucial to achieve a good sear.
Step5:
Season scallops with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large non-stick pan over medium-high heat.
Step6:
When the oil starts to shimmer, place the scallops in the pan, ensuring they don’t overcrowd. Sear for about 2 minutes without touching them.
Step7:
Check for a golden caramelized crust before turning them over. Cook for another minute—slightly underdone is preferred to avoid toughness.
Step8:
For the beurre blanc, remove the pomegranate reduction from the heat. Slowly whisk in the cold butter, a few pieces at a time, until fully incorporated.
Step9:
Serve by placing scallops over a dollop of squash puree. Drizzle the beurre blanc around and garnish with fried leeks and pomegranate seeds.
Helpful Tips for Seared Scallops
- Dry the Scallops Thoroughly: Moisture prevents proper searing. Use a paper towel to pat each scallop dry.
- Use a High-Smoke-Point Oil: Olive oil is suitable, but if you prefer, use grapeseed oil for a neutral flavor.
- Do Not Overcrowd the Pan: Cooking in batches ensures each scallop gets a proper sear.
Cooking Tips for the Best Seared Scallops
Best seared scallops hacks:
- Preheat the Pan: Allow the pan to get very hot before adding the scallops. This ensures the exterior caramelizes quickly.
- Butter Basting: For a richer flavor, baste the scallops with melted butter during the last 30 seconds of cooking.
Serving Suggestions for Seared Scallops
Pair seared scallops with any of the following for a complete meal:
- Creamy mashed potatoes or polenta
- Roasted seasonal vegetables
- A crisp Chardonnay or Sauvignon Blanc to complement the acidity of the sauce.
Nutritional Information
Each serving of Seared Scallops with Pomegranate Beurre Blanc provides:
- Calories: 428 kcal
- Fat: 30g
- Carbohydrates: 13g
- Protein: 25g
- Vitamins: High in B12 and omega-3 fatty acids, promoting heart health.
Nutritional Information (per serving)
- Calories: 428 kcal
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 118mg
- Sodium: 340mg
- Carbohydrates: 13g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 25g
Storage and Leftovers for Seared Scallops
Seared scallops are best enjoyed fresh. However, if you have leftovers:
- Refrigeration: Store in an airtight container for up to 2 days.
- Reheating: Warm gently in a pan over low heat. Avoid the microwave, which can make them rubbery.
Frequently Asked Questions (FAQs) for Seared Scallops
- Why do my scallops turn out tough?
Scallops become tough when overcooked. Cook for no more than 3 minutes per side. - Can I use frozen scallops?
Yes, but make sure to thaw them completely and pat dry before cooking. - How can I make a dairy-free beurre blanc?
Substitute butter with a vegan alternative like Earth Balance. - What’s the best wine pairing for this dish?
A dry Riesling or Pinot Grigio pairs beautifully with scallops.
Related Recipes for Seared Scallops Lovers
If you enjoyed this recipe, try these related dishes from Optimal Recipes:
Conclusion
This Seared Scallops with Pomegranate Beurre Blanc recipe is the perfect balance of elegance and simplicity. With its bright and tangy sauce, it’s sure to impress your guests and become a new favorite in your recipe collection. Try it out and let us know how it turned out in the comments below. Bon appétit!
Ready to explore more delicious recipes? Visit Optimal Recipes for more culinary inspiration!
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Seared Scallops Recipe with Pomegranate Beurre Blanc Sauce
Description
Rich, elegant, and visually stunning on the plate, this seared scallops recipe is perfect for holiday entertaining. It blends the sweet-tart flavors of pomegranate with the delicate, buttery texture of scallops, creating an impressive dish that’s surprisingly easy to make. Whether you’re planning a romantic dinner or a festive gathering, this recipe will impress even the most discerning guests.
Ingredients
- 1 teaspoon + 2 tablespoons olive oil, divided
- 2 tablespoons minced shallots
- ½ teaspoon salt
- ½ cup dry white wine
- 1 cup pomegranate juice
- 2 lbs fresh dry diver scallops (larger for entrée, smaller for appetizers)
- 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
- Salt and pepper to taste
Optional Substitutions:
- If you’re avoiding dairy, substitute butter with a plant-based alternative.
- Use apple cider vinegar instead of white wine for an alcohol-free version.
- Swap shallots with onions for a milder flavor.
Instructions
Step 1:
Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add the minced shallots and salt, sauté until translucent.
Step 2:
Pour in ½ cup of dry white wine, simmer over medium-high heat until almost no liquid remains (about 5 minutes).
Step 3:
Add 1 cup of pomegranate juice and continue to reduce until only about ⅓ cup liquid is left—this takes around 15 minutes.
Step 4:
While the sauce reduces, prep the scallops by removing the tough side muscle on each and patting them very dry. It’s crucial to achieve a good sear.
Step 5:
Season scallops with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large non-stick pan over medium-high heat.
Step 6:
When the oil starts to shimmer, place the scallops in the pan, ensuring they don’t overcrowd. Sear for about 2 minutes without touching them.
Step 7:
Check for a golden caramelized crust before turning them over. Cook for another minute—slightly underdone is preferred to avoid toughness.
Step 8:
For the beurre blanc, remove the pomegranate reduction from the heat. Slowly whisk in the cold butter, a few pieces at a time, until fully incorporated.
Step 9:
Serve by placing scallops over a dollop of squash puree. Drizzle the beurre blanc around and garnish with fried leeks and pomegranate seeds.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Dry the Scallops Thoroughly: Moisture prevents proper searing. Use a paper towel to pat each scallop dry.
- Use a High-Smoke-Point Oil: Olive oil is suitable, but if you prefer, use grapeseed oil for a neutral flavor.
- Do Not Overcrowd the Pan: Cooking in batches ensures each scallop gets a proper sear.
