Seared Day Boat Scallops with Pomegranate Beurre Fondue
TIME TO TABLE: 5 MINUTES PREP, 40 MINUTES COOKING
Makes 8 servings.
POM Beurre Fondue
1 cup pomegranate juice
½ cup mango juice or nectar
½ cup rice wine vinegar
½ cup unsalted butter, cold, cubed
Seared Day Boat Scallops
1 ½ tablespoons olive oil
2 oz. pea shoots with tendrils
1 tablespoon chopped garlic
Sea salt and black pepper to taste
8 day boat scallops (size U/8 or larger)
Pomegranate Beurre Fondue:
Combine the pomegranate juice and mango juice (or nectar) in a saucepan and simmer over medium-low heat, reducing to 1 cup. Add the rice wine vinegar, and bring it to a heavy simmer. Remove from the stove, and swirl in the butter, cube by cube, until completely melted. (You can use a handheld immersion blender to better emulsify the sauce.)
Seared Day Boat Scallops:
Heat 1/2 tablespoon of olive oil in a sauté pan over medium heat. Add the pea shoots, cooking until wilted (about 1 minute). Finish with chopped garlic, sea salt and black pepper. Place small beds of wilted shoots onto serving plates.
Heat another sauté pan over high heat. Add 1 tablespoon of olive oil, and quickly sear the scallops, being careful not to overcook (about 1 minute each side). Remove from the pan, and season with sea salt and black pepper. Place them on top of the wilted shoots and sauce with the pomegranate beurre fondue.
Nutrients per Serving (1 scallop): 122 calories (71 calories from fat), 4g protein, 8g total fat (4g saturated), 8g carbohydrates, 1g dietary fiber, 20mg cholesterol, 3g total sugars, 49mcg vitamin A RE, 30mg sodium, 108mg potassium, 3mg vitamin C.