Seared Scallops with Pomegranate-Almond Glaze

Tender scallops are nestled in a sauce of sweet and tart pomegranate juice and topped with golden brown, wonderfully nutty almonds.

Recipe courtesy Almond Board of California


Servings Passive Time
4servings 30minutes total time
Passive Time
30minutes total time
Servings: servings
Servings: servings
  1. In a small bowl, whisk together pomegranate juice, sugar, lime juice, cornstarch, and rosemary. Set aside.
  2. Place almonds in a medium, dry saucepan and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Reserve 2 tablespoons (30 ml) of the almonds for garnish. Add the pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer 8 to 12 minutes, until sauce thickens and reduces to 1/3-1/2 cup (75-125 ml).
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan. Cook 2 to 3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
  4. Spoon the sauce on a plate and arrange the scallops on top. Garnish with reserved almonds and serve with steamed green beans, if desired.
Recipe Notes

Per serving for 4 servings: 346 calories, 11.3 g total fat (1.1 g saturated fat, 6.8 g monounsaturated fat, 2.4 g polyunsaturated fat), 30 g carbohydrate, 31 g protein, 56 mg cholesterol, 1.6 g fibre, 75 mg calcium, 132 mg magnesium, 317 mg sodium, 811 mg potassium, 3.9 mg vitamin E