Glazed Scallops With Almonds |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tender scallops are nestled in a a sauce of sweet and tart pomegranate juice, rosemary and golden-brown nutty almonds. Serve the sauce with steamed green beans and rice or couscous on the side. Ingredients:
3/4 cup pomegranate juice |
2 tablespoons sugar |
1 tablespoon fresh lime juice or 1 tablespoon lemon juice |
2 teaspoons cornstarch |
1 teaspoon fresh rosemary, finely minced |
1/2 cup slivered almonds, plus 2 tbsp |
1 tablespoon olive oil |
1 1/2 lbs large scallops |
salt & freshly ground black pepper |
steamed green beans (optional) |
Directions:
1. In a small bowl, whisk togethr 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 for 3-5 minutes until almonds are golden brown, shaking pan frequently to prevent burning.
3. Reserve 2 tablespoons of the almonds for garnish. Add pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer for 8-12 minutes until sauce thickens and reduces to 1/2 -1/3 cup . Meanwhile, heat oil in large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan.
4. Cook for 2-3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
5. Spoon sauce on a plate and arrange scallops on top.
6. Garnish with reserved almonds and serve with steamed green beans, if desired.
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