These scallops are really easy, but they don’t really look it. And they actually have 2 sauces, you could do one or the other or both. It’s a great weeknight dinner, but it looks fancy enough for any occasion.
Scallops are my go-to when I don’t want to spend all night cooking, plus they’re just so delicious. I keep a couple scallop shells that I use as plates for them when I’m having them as a first course.
(this recipe is for 2, but it’s easy to expand- just add more scallops)
1/2 pound scallops
2 tablespoons honey
3 tablespoons olive oil
salt and pepper
Salt and pepper the scallops (dry them off first!) and put them into a hot pan with 1 tablespoon of the olive oil. Don’t move them until they are golden brown, about 2 minutes. Flip them over to brown on the other side.
Meanwhile, make the vinaigrette by juicing the lemon and adding the honey and the remaining olive oil. Whisk everything together and pour over the scallops. Let them cook for the last minute with the vinaigrette, so it cooks down a bit and thickens. Remove to plate. Optional: drizzle with the pomegranate-raspberry glaze.
1/2 cup pomegranate juice
1/2 cup red wine
1 tablespoon raspberry jam
Combine the ingredients in a saucepan and reduce by half, until it thickens but can still be drizzled. Optional: strain the glaze through a sieve to remove the raspberry seeds.