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Seared Scallops with Pomegranate Sauce Beurre Blanc
These scallops with pomegranate sauce have an elegant balance of sweet and tangy flavors, making them perfect for a festive holiday lunch or dinner. The buttery richness of seared scallops meets a glossy, jewel-toned sauce that is both luxurious and surprisingly simple to make.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pot
- pan
📝 Preparation Steps
1
Add 1 tablespoon of olive oil to a saucepan over medium heat and sauté the shallots and a pinch of salt until translucent. Add the white wine and simmer over medium high heat until almost no liquid remains, about ⏱️ 5 minutes.
olive oil2 tablespoonsminced shallots2 tablespoons½ teaspoon saltcold unsalted butter ((1 stick), cut into cubes)8 tablespoonssalt (to taste)salt and pepper (to taste)
2
Add the pomegranate juice and continue reducing until about ⅓ cup of liquid remains, roughly ⏱️ 15 minutes. Strain out the shallots if you prefer a smooth sauce. This reduction can be made up to 3 days in advance. Store it covered in the refrigerator until ready to use.
pomegranate juice1 cupminced shallots2 tablespoons
3
While the sauce is reducing, cut the leek into 2-inch long sections. Slice down the center lengthwise, and then cut into a julienne. Make sure the leeks are very dry. Heat oil in a deep heavy pot to 350 F° degrees. Flash fry the leeks until crisp and golden. Drain on paper towels and sprinkle with a little bit of salt.
leek (cleaned and dark green parts removed)1½ teaspoon saltcold unsalted butter ((1 stick), cut into cubes)8 tablespoonssalt (to taste)salt and pepper (to taste)
4
Prepare the scallops by removing the tough side muscle on each and patting them very dry. It's very important that the scallops are as dry as possible before cooking in order to achieve a nice sear. Season them with salt and pepper to taste.
salt (to taste)salt and pepper (to taste)
5
When ready to serve, gently reheat the pomegranate reduction in a saucepan and set aside. Heat 2 tablespoons of olive oil in a large pan over medium high heat until shimmering. Carefully add the scallops in a single layer without overcrowding.
olive oil2 tablespoons
6
Let them sear for about ⏱️ 2 minutes without touching them, then gently lift one up to see the color. It should be golden and caramelized. If it's not, put it back and crank up the heat. When the scallops are nicely seared, turn them over to the other side and cook for another minute and no more. You want them to be slightly underdone in the center, as they become tough when cooked too much. Transfer to a paper towel lined plate.
7
Remove the pomegranate reduction from the heat. While whisking vigorously, slowly add the butter a few pieces at a time until its all incorporated. Taste and adjust seasoning.
8
To serve, spoon a bit of squash purée onto the plate, arrange scallops on top, and drizzle the pomegranate beurre blanc around. Garnish with fried leeks and pomegranate seeds if desired. Serve immediately.
leek (cleaned and dark green parts removed)1
Nutrition Facts
calories
525 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
1195 mg
protein Content
28 g
trans Fat Content
1 g
cholesterol Content
115 mg
carbohydrate Content
20 g
saturated Fat Content
16 g
unsaturated Fat Content
16 g
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