Scallops with orange and pomegranate sauce likely the best gourmet food you can make in 15 minutes. It’s fast and easy to make, but it’s also easy to overcook. The key to success is the quality of the scallops and timing.
Ingredients
You will need to get Sea or Diver scallops because they are suitable for pan-searing. Other ingredients are sea salt, black pepper, a couple of cloves of garlic, medium orange, and half a cup of pomegranate juice.
Our scallops were between 1½ to 2 inches, and we needed only eight of them. Instead of pomegranate juice, we used 2-3 tablespoons of pomegranate molasses. You can find it in the middle-eastern store or food section of your supermarket.
The longest part of the recipe is the prep. You need to make sure all your ingredients are ready because the cooking part takes 5-7 minutes.
Cooking Instructions
The scallops must be defrosted and as dry as possible. If scallops are wet, you’ll end up steaming, not searing them. Salt and pepper them with freshly ground black pepper.
Cut two garlic cloves into slices. Juice the orange. Alternatively, you can use half a cup of fresh-squeezed orange juice.
Heat up the pan on high for a few minutes. Melt two tablespoons of butter. Fry the garlic until golden brown (2-3 minutes). Drum roll!
Add scallops and sear them for 1-1½ minutes on each side. When you flip them, they should have caramelization marks (brown spots).
It’s the most critical part of the recipe. If you overcook scallops, they become rubbery.
As soon as you remove the scallops from the pan, add orange and pomegranate juices. They’ll bubble right away. Let it boil for 2-3 minutes on medium-high heat. It will reduce the liquid and concentrate the flavors.
You are done. Plate the scallops and pour the orange-pomegranate sauce over them with a tea-spoon.
Why Recipe Works
Scallops are delicious on their own, and the orange-pomegranate sauce ups the game. Why? Scallops are naturally sweet, and the acidity of fruit adds a balance.
Also, not everyone appreciates the briny and oyster-like flavors of scallops. Try it with this sauce. It masks the briny component while emphasizing the texture and flavors of scallops. Hey, you might even enjoy scallops for the first time in your life.
For scallop lovers, it can offer some exciting wine pairing opportunities.
Wine Pairing
Enjoy it with a glass of Sancerre, Chablis, New Zealand Sauvignon Blanc, white Bordeaux, or Chenin Blanc from South Africa. Thanks to the orange-pomegranate sauce, it can pair well with Champagne such as Albert Lebrun Grand Cru or sparkling such as Luc Belaire Gold Brut. It can even work with Provence Rosé.
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