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!
- 2oz pomegranate-blueberry juice (just POM would work too but this is what I had on hand)
- ¼ blueberries (I used the small frozen ones)
- 1lb (16oz) bay scallop defrosted
- 1 tsp olive oil (4g)
- 3 gloves of garlic minced
- ¼ 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.
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!
|Servings||Amt per Serving|
|2||½ the recipe - 6oz scallops|
|225||4g||1g||old: 5||new: 5|