Seared Diver Sea Scallops with Toasted Hazelnut
Pomegranate Brown Butter Sauce

The flavors of pomegranate are paired with tender sea scallops in this recipe. Brown butter and toasted hazelnuts add a savory, nutty quality to the sauce to balance the sweetness of both the scallops and reduced pomegranate juice. Celery root and watercress add an earthy touch to complete this impressive dish.

Instructions

Add the pomegranate juice to a medium saucepan. Bring the juice to a simmer over medium-high heat. Reduce the heat to medium or medium-low to maintain the simmer and cook until thick and syrupy, 30 to 45 minutes.

While the juice reduces, brown the butter by placing it in a small skillet or saucepan. Cook over medium heat until melted, swirling it in the pan. Continue to cook until it begins to foam and turn golden brown with a few brown flecks in the bottom, about 5 minutes. Remove from the heat.

Add the brown butter to the pomegranate juice reduction. Stir in the arils, hazelnuts, and lemon juice. Set aside.

While the pomegranate juice is reducing also start the celery root puree. Place the celery root, water, and heavy cream in a medium pot and bring to a simmer over medium heat. Cook until the celery root is tender, about 30 minutes. Transfer it from the liquid to a bowl and use an immersion blender or hand blender to blend until smooth. If the puree is too hard to blend, use some of the cooking liquid to help loosen it. The consistency should be like a smooth potato puree. Season with salt and pepper to taste, and reserve until serving.

Just before serving, make the scallops. Sprinkle scallops with salt and pepper on each side. Heat a large skillet over high heat, add 1 tablespoon of olive oil, and then quickly sear the scallops, being careful not to overcook. This should take about 1 minute on each side for a perfect medium-rare temperature.

To serve, use a spoon to make a large swoosh across each plate with the celery root puree. Place three scallops next to the puree. Stir the chives into the pomegranate brown butter sauce and season it with salt and pepper to taste. Add sauce over each plate of scallops. Garnish the plate with sprigs of watercress and enjoy.

Note

If the pomegranate brown butter sauce becomes too thick, you can add a touch of water to thin it.

Nutrients

Nutrients Per Serving (3 scallops): 182 calories (93 calories from fat), 9g protein, 10g total fat (5g saturated), 14g carbohydrates, 1g dietary fiber, 39mg cholesterol, 7g total sugars, 47mcg vitamin A RE, 257mg sodium, 364mg potassium, 9mg vitamin C.