This recipe for Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze was originally written out to serve as a full meal. All the fantastic flavors that are in it made it perfect for shrinking down to a bite-size appetizer, but you will need to find a few wonton spoons to serve them up. The only significant change I made to the recipe was to use small scallops instead of the larger variety. You can’t quite fit a large scallop gracefully in your mouth in a single try, so the smaller bay scallop is a much better choice. I also found it wasn’t entirely necessary to sprinkle the scallops with sugar.
Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze
Ingredients
12
large fresh or frozen sea scallops (about 1 1/4 pounds total)
3/4
cup 100% pomegranate juice
2
tablespoons honey
1/2
teaspoon ground coriander
1/8
teaspoon ground cinnamon
1
tablespoon lemon juice
3/4
teaspoon cornstarch
3
teaspoons vegetable oil
1/4
teaspoon sugar
1/4
teaspoon ground black pepper
1
10 ounce package fresh baby spinach
pinch salt
1/4
cup pomegranate seeds*
Directions
- Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside.
- For sauce, in a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boiling over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil, uncovered, about 10 minutes or until reduced and slightly syrupy. Set aside.
- Meanwhile, in an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat, brushing to coat the skillet. Sprinkle scallops with the sugar and 1/8 teaspoon of the pepper. When skillet is very hot, add scallops; cook for 2 minutes without stirring or turning (the scallops should be well seared). Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center. Transfer to a plate.
- Wipe skillet clean; add the remaining 2 teaspoons oil. Add spinach in batches; toss for 1 to 2 minutes or just until slightly wilted. Season with the pinch of salt and the remaining 1/8 teaspoon pepper.
- Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds.
