19 Apr No Comments Cooking with Jeff and Cristina Cooking at Home , , , , ,

Often when I don’t know what I want to make for dinner I wander through the local grocery store to find inspiration.  The night I made this was one of those nights.  I usually start with the main ingredient, in this case, sea scallops.  From there, it’s on to the produce aisle to find the next piece of inspiration.  On this particular evening it was pomegranate seeds that caught my eye.  I love pomegranate juice and I happened to have some pomegranate/cranberry juice blend.  Scallops always go great with a nice salad, so naturally I decided to pair it with a good spring mix salad.

Ingredients: (Serves 2)

1 pound of sea scallops (rinsed and dried)

1/3 cup pomegranate seeds

1/2 cup pomegranate juice or pomegranate juice blend

1/4 cup extra virgin olive oil

1/2 cup pecans

8 oz. spring mix salad

salt to taste

pepper to taste


To get started, combined the pomegranate juice and the olive oil in a small pot over medium heat uncovered.  Whisk the ingredients together and add salt and pepper to taste.  Cook down by about half. Now you are ready to cook the scallops.

After rinsing and drying your scallops, season them with salt and pepper.  Heat your pan on high to sear them.  Prep your pan with just enough oil to coat your pan, no more.  To get a good sear, gently place your scallops in the pan and do not move them until you are ready to flip them over (approximately 2 minutes per side).  When flipping them, use tongs and GENTLY pull them up from the pan to flip them.  Note: do not use a non-stick pan as you will not get a good sear.

Add your pecans and the pomegranate seeds to your pomegranate sauce.  Put your spring mix salad down on the plates and then place the scallops on top.  To finish it off pour your room temp sauce over the scallops and salad.

Enjoy this for summer!