Is there anything that’s better than perfectly seared scallops? Oh wait, that’s right: these sauces! My recipe for easy seared scallops with a duo of pomegranate and carrot sauces is super simple and is the perfect recipe to impress your friends and family!
So I’m kind of obsessed with pomegranate. Like, so obsessed that I get super sad when pomegranate season ends around January to February (sometimes March if I’m lucky!). I recently snagged the last few pomegranates at my local market to make these sauces, and boy am I glad I did!
The color in this dish is just phenomenal – it is even better and brighter than what I had envisioned. I made a duo of sauces to pair with these super easy seared scallops: a beautiful ruby red pomegranate sauce and a savory bright orange carrot sauce, using carrot juice. You can even juice your own carrots, which I will definitely be trying as we just got our new juicer from our wedding registry! (I cannot wait to try all the recipes I have stored in my brain for different juices – stay tuned!).
What is your favorite way to eat seared scallops? They are one of my favorite foods so I would love to know! Share with me by commenting below! And be sure to join the email list here so you can stay up-to-date on the soon-to-be juicing craze that will hit The Charming Detroiter blog any day now… 🙂
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- ½ cup pomegranate juice
- ½ cup carrot juice
- 1 tbsp. white wine vinegar
- 2 tsp. cornstarch
- 3 tbsp. butter, cubed
- Kosher salt
- Black pepper
- ½ cup carrot juice
- ½ tbsp. white wine vinegar
- 2 tsp. cornstarch
- 3 tbsp. butter
- Kosher salt
- Black pepper
- 10 large diver scallops
- 1 tbsp. butter
- Kosher salt
- Pomegranate seeds, for garnish
- Microgreens, for garnish
- For pomegranate sauce, combine pomegranate juice, carrot juice, and white wine vinegar in a medium sized saucepan over medium-high heat. Allow to reduce, stirring occasionally, until sauce has thickened and easily coats the back of a spoon.
- Meanwhile, in a second medium-sized saucepan, make the carrot sauce. Combine carrot juice and white wine vinegar over medium-high heat. Allow to reduce, stirring occasionally, until sauce has thickened and easily coats the back of a spoon.
- When sauces are thickened, slowly add cornstarch to each sauce while whisking to incorporate. Turn heat down to low-medium and whisk in butter to each sauce, one cube at a time. Season each sauce with salt and pepper to taste.
- When sauces are finished, cover both saucepans and keep warm. Heat a large nonstick skillet over high heat. Season scallops with salt on both sides. When skillet is hot, melt butter. Sear scallops about 1 ½ to 2 minutes per side, until golden brown on both sides.
- To plate, brush the duo of sauces on the bottom of the plates. Top with scallops, microgreens, and pomegranate seeds. Enjoy!
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