Seared Scallops with Spinach Salad and Pomegranate Gastrique

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.

Seared ScallopsIngredients
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

Pomegranate Gastrique:
3/4 cup Sugar
1/3 cup Rice Wine Vinegar
1/3 cup Pomegranate Juice

Spinach Salad:
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.

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 Tbsp. 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.

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.

Place the spinach in a bowl.

Drizzle with the honey mustard dressing and toss.

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.

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.

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.

Place in the hot skillet and sear on each side until golden brown, about 2 minutes each side.

Lovely golden seared scallops.

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.

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.

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