Seared Scallops with Pomegranate Syrup

Seared Scallops with Pomegranate Syrup Over Purple Parsnip Puree

By: Optimum Wellness Staff

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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


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


  • 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).


Calories: 406kcal | Carbohydrates: 64g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 831mg | Fiber: 5g
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