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!

• 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!

Approx Nutritional Information per serving

Servings	Amt per Serving
2	½ the recipe - 6oz scallops
Calories	Fat	Fiber	WWPs
225	4g	1g	old: 5	new: 5
Sugar	Sat Fat	Carbs	Protein
9g	1g	16g	29g