Seared Scallops with Pomegranate Syrup


Seared Scallops with Pomegranate Syrup Over Purple Parsnip Puree

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Author: Live Naturally Magazine
Serves: 4


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


  1. Place potatoes and parsnips in a pot of salted water. Bring to a gentle boil and cook until tender.
  2. 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.
  3. Drain potatoes and parsnip well and return to pot temporarily. Stir in butter.
  4. Transfer potatoes and parsnip to food processor fitted with an S-blade and puree until smooth.
  5. Add yogurt, salt and pepper. For a richer consistency, add heavy cream, one tablespoon at a time.
  6. 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).
Calories: 406 Fat: 14g Saturated fat: 6g Carbohydrates: 64g Sodium: 831mg Fiber: 5g Protein: 24g Cholesterol: 56mg


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