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.