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.
Ingredients
- 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
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