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!

Ingredients

• 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 teaspoon olive oil (4g)
• 3 gloves of garlic minced
• ¼ cup pomegranate arils
• Pinch of Tarragon
• Kosher Salt & Pepper

Instructions

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!

📖 Recipe

Bay Scallops with Blueberries and Pomegranate

Looking for a fresh and healthy seafood recipe? Try bay scallops with blueberries and pomegranate for a delicious and colorful meal.

5 from 1 vote

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Prep Time 8 minutes mins

Cook Time 1 minute min

Total Time 9 minutes mins

Course Main Course

Cuisine American

Servings 2 cups

Calories 229 kcal

Ingredients

  

1x2x3x

• 2 oz pomegranate-blueberry juice just POM would work too but this is what I had on hand
• ¼ blueberries I used the small frozen ones
• 1 lb 16oz bay scallop defrosted
• 1 teaspoon olive oil 4g
• 3 gloves of garlic minced
• ¼ cup pomegranate arils
• Pinch of Tarragon
• Kosher Salt & Pepper

Instructions

 

• Whisk the POM juice and blueberries with a pinch of kosher salt and fresh ground pepper.
  2 oz pomegranate-blueberry juice, ¼ blueberries, Kosher Salt & Pepper
• Heat a skillet over medium-high heat and add the oil and garlic.
  1 teaspoon olive oil, 3 gloves of garlic minced
• Clean the scallop and dry in a kitchen towel.
  1 lb 16oz bay scallop defrosted
• 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.
  ¼ cup pomegranate arils, Pinch of Tarragon

Nutrition

Calories: 229kcalCarbohydrates: 20gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 54mgSodium: 911mgPotassium: 616mgFiber: 2gSugar: 9gVitamin A: 38IUVitamin C: 7mgCalcium: 28mgIron: 1mg

Keyword Blueberry, Pomegranate, Scallops

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