by Carnivore&Vegetarian
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my 8 recipes »
Carnivore&Vegetarian's Notes:
Expand1 cup pomegranate juice Ask a question about this ingredient
1/4 cup balsamic vinegar Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 teaspoon pink peppercorns Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
pinch salt and black pepper Ask a question about this ingredient
Add ingredients to a small sauce pan/pot
Ask a question about this stepBring to a boil for 2-3 minutes
Ask a question about this stepReduce heat to medium and simmer until the sauce is reduced by half.
Ask a question about this stepServe over scallops
Ask a question about this step1 pound fresh sea scallops Ask a question about this ingredient
salt Ask a question about this ingredient
fine black pepper Ask a question about this ingredient
2-3 tablespoons olive oil Ask a question about this ingredient
Heat cast iron (or regular pan) over medium-high heat and add olive until it begins to smoke.
Ask a question about this stepWhile pan is heating, wash scallops and then pat until completely dry. Season with a little salt and pepper on both sides.
Ask a question about this stepWhen pan is ready, add scallops in batches of 4-6, depending on the size of your pan. Cook for approximately 2 minutes per side, or until each side has a nice brown sear.
Ask a question about this stepTip: for better results, keep scallops apart in pan and avoid them touching. This is why you cook in batches.
Ask a question about this stepServe immediately and top with pomegranate sauce, vegetable of your choice and white rice.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
