Bay Scallops with Blueberries and Pomegranate

I LOVE scallops. Always have. Only problem is they are only ever served one of two ways… seared or in a scampi. At least that’s how I always see them.

Small bay scallops are great because they cook up literally in 3 minutes and absorb a lot of flavor very quickly. Oh! and the boy likes them. Always a bonus in my book. :)

So I decided to whip up this idea I had. It’s simple, fun and liked all around. No complaints from husband or child. That’s a winner in my book!Bay Scallops with Blueberries and Pomegranate

  • 2oz pomegranate-blueberry juice (just POM would work too but this is what I had on hand)
  • 1/4 blueberries (I used the small frozen ones)
  • 1lb (16oz) bay scallop defrosted
  • 1 tsp olive oil (4g)
  • 3 gloves of garlic minced
  • 1/4 cup pomegranate arils
  • Pinch of Tarragon
  • Kosher Salt & Pepper

Whisk the POM juice and blueberries with a pinch of kosher salt and fresh ground pepper.

Heat a skillet over medium-high heat and add the oil and garlic.

Clean the scallop and dry in a kitchen towel.

Once garlic starts to brown, add the scallops to the pan and cook for 1 minute before tossing. Add the POM juice mixture, bring to a boil then turn off the heat.

Scoop the scallops and blueberries out of the skillet, leaving the liquid, and put into a bowl. Top with the pomegranate arils and tarragon. Serve.

Bay Scallops with Blueberries and Pomegranate  - step 1Bay Scallops with Blueberries and Pomegranate  - step 2

Now you could get 4 servings but they would be kind of small. So I’m going with 2. Simply cut the recipe in half and serve with a big ole salad or even over a bunch of spinach leaves!

Approx Nutritional Information per serving
Servings Amt per Serving
2 1/2 the recipe – 6oz scallops
Calories Fat Fiber WWPs
225 4g 1g old: 5 new: 5
Sugar Sat Fat Carbs Protein
9g 1g 16g 29g
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5 Comments and 0 Replies

  1. Janice

    This looks so good. I only started eating scallops about 5 or 6 years ago and just got up the courage to cook them myself this year. I have some in the freezer so I may give this a try.

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