Seared Day Boat Scallops with Pomegranate Beurre Fondue
Ingredients
- Pomegranate Beurre Fondue1 cup pomegranate juice
- 1/2 cup mango juice or nectar
- 1/2 cup rice wine vinegar
- 1/2 cup unsalted butter, cold, cut in small pieces
- Seared Day Boat Scallops1 1/2 Tbs olive oil
- 2 oz pea shoots with tendrils
- 1 Tbs garlic, chopped
- Sea salt and black pepper to taste
- 8 day boat scallops
Directions
- Pomegranate Beurre FondueCombine 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 to a heavy simmer. Remove from the stove and swirl in the butter, cube by cube, until completely melted (use a hand-held immersion blender if desired to better emulsify the sauce).
- Seared Day Boat ScallopsHeat 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 the scallops on top of the wilted shoots and drizzle with the pomegranate beurre fondue.
Nutrition Facts
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