seared scallops recipes

Seared Scallops with Pomegranate Syrup

Seared Scallops with Pomegranate Syrup Over Purple Parsnip Puree

By Optimum Wellness Staff

Share this Post

PRINT

Shop Ingredients

How this works

seared scallops recipes

Seared Scallops with Pomegranate Syrup

Seared Scallops with Pomegranate Syrup Over Purple Parsnip Puree
Course: Dinner
Keyword: parsnips, pomegranate, purple potatoes, scallops
Servings: 4
Calories: 406kcal
Author: Live Naturally Magazine

Ingredients

For Puree:

  • 1 pound parsnips, peeled and sliced into 1/4-inch slices
  • 1 1/2 pounds purple potatoes, peeled and sliced into 1/4-inch slices
  • 2 tablespoons unsalted butter
  • 2 tablespoons Greek-style yogurt
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • heavy cream (if desired)

For Sauce:

  • 1 cup pomegranate juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon tamari soy sauce
  • 1/8 teaspoon black pepper
  • 1 pound sea scallops, rinsed and patted dry
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 1/4 cup pomegranate arils

Instructions

  • Place potatoes and parsnips in a pot of salted water. Bring to a gentle boil and cook until tender.
  • Meanwhile, combine first five sauce ingredients in a small saucepan. Bring to a boil, stirring frequently, then reduce heat to simmer until sauce is reduced by half and starting to thicken.
  • Drain potatoes and parsnip well and return to pot temporarily. Stir in butter.
  • Transfer potatoes and parsnip to food processor fitted with an S-blade and puree until smooth.
  • Add yogurt, salt and pepper. For a richer consistency, add heavy cream, one tablespoon at a time.
  • For the scallops, heat butter and olive oil in a medium skillet until hot but not burned. Place the scallops in the skillet. Cook until opaque and lightly browned on each side (about 2 minutes per side).

Nutrition

Calories: 406kcal | Carbohydrates: 64g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 831mg | Fiber: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Comments

Leave a Reply

YOU MAY ALSO LIKE

MORE FROM LIVE NATURALLY