Looking for a nice dinner for Valentine’s Day? This light and tasty seafood dish is sweet, savory and a little tangy – just like most relationships. Pair it with a nice bottle of wine and anything chocolate for dessert and you’ll be sure to get someone’s heart pounding.
1-2 Tbsps. Oil (olive or canola)
8 – 12 Sea Scallops, fresh or thawed
1 Tangerine, Clementine or Tangelo (a citrus hybrid of a tangerine, pomelo or grapefruit)
2 oz. Parmigiano-Reggiano Cheese, shaved
Salt and Pepper
3/4 cup Sugar
1/3 cup Rice Wine Vinegar
1/3 cup Pomegranate Juice
2 Tbsps. Oil (olive or canola)
Juice of 1 Lime
1 Garlic Clove, minced
1/2 tsp. Brown Mustard
1/2 – 1 tsp. Honey
1 cup Baby Spinach
Salt and Pepper
Prepare the gastrique by combining sugar, rice wine vinegar and pomegranate juice in small sauce pan. Bring to a boil, then simmer for 15 – 20 minutes until syrupy. Remove from heat.
While the gastrique is thickening, prepare the salad dressing by combining 2 Tbsps. oil, lime juice, minced garlic, brown mustard, honey, and salt and pepper in a mason jar. Shake well. Don’t have a mason jar? Whisk ingredients together in a bowl.
Place the spinach in a bowl.
Drizzle with the honey mustard dressing and toss.
Now for the main event. Heat 1- 2 Tbsps. of oil in a cast iron skillet. Make sure the oil is hot.
Season the scallops with salt and pepper.
Place in the hot skillet and sear on each side until golden brown, about 2 minutes each side.
Lovely golden seared scallops.
Serve scallops on a bed of the spinach salad. Top with the tangelo sections. Drizzle the pomegranate gastrique over dish and top with shaved cheese. Voila! A homemade gourmet dish for your honey.