If you’re looking for a salad that is not only low in calories, but makes you look like an awesome chef, this is a recipe you have to try. I’ve never heard of scallops and pomegranates going together, but I found the slight bitterness of the wilted spinach balances the sweetness of the pomegranates and makes it all work with the scallops. Telling your guests that the sauce is a pomegranate reduction makes it sound super special and complicated and only you know how absolutely simple it was to make.
Serves 4 at 214 calories a plate, and it’s the perfect light summertime lunch. I got this recipe from the Better Homes & Gardens website which I would highly recommend visiting. I hope you enjoy this as much as I did.
* 12 Large fresh or frozen sea scallops (about 1 1/4 pounds total) – I personally prefer getting fresh as opposed to frozen as I feel they retain their flavor better.
*3/4 Cup 100% pomegranate juice
*2 Tablespoons honey
*1/2 Teaspoon ground corriander
*1/8 Teaspoon ground cinnamon
*1 Tablespoon lemon juice
*3/4 Teaspoon cornstarch
*3 Teaspoons vegetable oil
*1/4 Teaspoon sugar
*1/4 Teaspoon ground black pepper
*1 (10 oz package) of fresh baby spinach
*A pinch of salt
*1/4 cup of pomegranate seeds. -While these can be sold at your local grocer, there are several methods of getting the seeds from the actual fruit. I prefer to cut it in half, and smack the skin of the fruit with the back side of a spoon which loosens the seeds. This way can be quick, but it can also be messy and be warned, pomegranates can stain clothes!
1. Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside. -Again, frozen is okay but if you can get fresh I highly recommend doing so.
2. 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.
3. 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. -Be careful not to over cook the scallops. It is a very delicate meat which doesn’t require a lot of time cooking.
4. 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. -10 ounces of spinach might seem like a lot of leaves, but as they wilt that amount will shrink. I also added small amounts of water just to steam them up a bit.
5. Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds. -Bask in the glory that is your admiring guests.