This elegant cutlet and spinach dinner party recipe is perfect for the holidays or a date nighttime in .
This scallops and Spinacia oleracea recipe might be the easy , most elegant at - home repast . The scallops take little time to gear up and wrench out nice and crisp on the edge and supply ship when cut into . Our favorite mode to serve them is over a bed ofsautéed spinachseasoned with salt and capsicum pepper plant — the pomegranate glaze will flavour everything even more !
This formula is so loose to make which is incisively why we enjoy this as a healthydinner for two ! It ’s great for a appointment night or a fancy dinner to impress any guest that comes to town . By preparing this recipe yourself , you wo n’t be paying the same type of money you would for scallops at a 5 - star restaurant .
Credit: Scott Little
How to Make Seared Scallops Ahead
To make this scallops andspinach recipea breeze , you’re able to make the pomegranate syrup 24 hours ahead . Keep it in your electric refrigerator and warm it back up gently on the stovetop while your crenelle and Spinacia oleracea are cooking . The rest of the repast should be cooked right before serving . Drizzle with the warmed pomegranate syrup overtop and the whole meal will come together in less than 30 minutes .
Ingredients
12largefresh or flash-frozen sea scallops ( about 1 1/4 pound total )
¾cup100 % pomegranate tree succus
2tablespoonhoney
½teaspoonground cilantro
⅛teaspoonground cinnamon
1tablespoonlemon succus
¾teaspooncornstarch
3teaspoonvegetable crude
¼teaspoonsugar
¼teaspoonground bootleg Piper nigrum
1(10 - ounce ) packagefresh infant Spinacia oleracea
pinchsalt
¼cuppomegranate seeded player *
Directions
melt scallops , if frozen . Rinse scallops ; pat very dry with paper towels . Remove the little musculus if still attached . sic aside .
For sauce , in a medium saucepan combine pomegranate juice , beloved , coriander , and cinnamon ; bring in to boiling over intermediate - high estrus . In a small bowling ball combine lemon juice and cornflour ; stir into stewing succus mixture . Gently moil , exposed , about 10 proceedings or until reduced and slightly syrupy . dress away .
Meanwhile , in an extra - large nonstick skillet heat 1 teaspoonful of the oil over intermediate - mellow heat , brushing to surface the skillet . besprinkle scallop with the sugar and 1/8 teaspoon of the black pepper . When frypan is very blistering , add escallop ; cook for 2 minutes without stir or turning ( the scallops should be well seared ) . Turn scallops ; falsify for 1 to 2 minutes more or just until scallops are opaque in the center . Transfer to a plate .
pass over skillet clean ; add the remaining 2 teaspoons oil color . Add Spinacia oleracea in deal ; toss for 1 to 2 minutes or just until slightly wilted . Season with the pinch of salt and the remain 1/8 teaspoonful pepper .
Arrange scallops and spinach on four serving plates ; drizzle with sauce . Sprinkle with pomegranate seeds .
psychometric test Kitchen Tip : notice packages of saucy pomegranate seeds in your grocer ’s produce or freezer section . These might be more expensive than buying whole pomegranate , but it will lay aside you time ( and mark ! ) from seed the yield .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) secernate you how much a food in a food serve contributes to a daily diet . 2,000 calorie a day is used for general nutrition advice .
