Glazed Scallops With Almonds

Submitted by Chef mariajane

"Tender scallops are nestled in a a sauce of sweet and tart pomegranate juice, rosemary and golden-brown nutty almonds. Serve the sauce with steamed green beans and rice or couscous on the side."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 3⁄4 cup pomegranate juice
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice or 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon fresh rosemary, finely minced
• 1⁄2 cup slivered almonds, plus 2 Tbsp
• 1 tablespoon olive oil
• 1 1⁄2 lbs large scallops
• salt & freshly ground black pepper
• steamed green beans (optional)

directions

1. In a small bowl, whisk togethr pomegranate juice, sugar, lime juice, cornstarch and rosemary. Set aside.
2. Place almonds in a medium dry saucepan and set pan over medium heat. Cook for 3-5 minutes until almonds are golden brown, shaking pan frequently to prevent burning.
3. Reserve 2 tablespoons of the almonds for garnish. Add pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer for 8-12 minutes until sauce thickens and reduces to 1/2 -1/3 cup . Meanwhile, heat oil in large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan.
4. Cook for 2-3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
5. Spoon sauce on a plate and arrange scallops on top.
6. Garnish with reserved almonds and serve with steamed green beans, if desired.