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Seared Scallops Recipe with Pomegranate Beurre Blanc Sauce

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/seared-scallops-recipe-with-pomegranate-beurre-blanc-sauce/