Scallops and Spinach with Pomegranate Glaze

Scallops and spinach with pomegranate glaze

The pomegranate glaze on this simple and delicious salad was so good I wanted to bathe in it. Okay, okay, that’s taking it too far, but it sure was good and the best part is this dish is guilt-free. It is very low in calories and fat, has a good amount of fiber and the pomegranate seeds are  antioxidant-rich.

If you’ve never had scallops they are sweet and tender and a very mild tasting shellfish. If you overcook them they can be a bit rubbery, but they still taste great. You want your oil to get hot so you can get a nice sear on your scallops without overcooking.

One more thing, this recipe will have you saute the spinach. I haven’t ever made a salad with cooked spinach before and I was kind of on the fence. It was still delicious and I loved every bite, but I just wasn’t sure about the texture. If you know you don’t like cooked spinach I imagine you can keep it raw and still have a great salad.

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5 from 1 vote

Scallops and Spinach with Pomegranate Glaze

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4


  • 12 large fresh or frozen sea scallops
  • 3/4 cup 100% pomegranate juice
  • 2 tablespoons honey
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cornstarch
  • 3 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 10 ounce package fresh baby spinach
  • 1/2 cup pomegranate seeds


  • Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels. Set aside.
  • In a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boil over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil for 10 minutes or until reduced. Set aside.
  • Meanwhile, in a large skillet heat 1 teaspoon of the oil over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and the 1/8 teaspoon of pepper. When skillet is hot, add scallops; cook for 2 minutes without stirring (you are searing the scallops). Turn scallops and cook 2 minutes more until scallops are opaque in the middle. Transfer to a plate.
  • Wipe skillet clean; add the remaining 2 teaspoons of oil. Add spinach in 2 to 3 batches, toss 30 seconds to 1 minute or until slightly wilted. Season with remaining salt.
  • Place spinach and scallops on plates; drizzle with sauce. Top with pomegranate seeds.
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

*Find pomegranate juice in the refrigerator section of your store  next to the orange juice.

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MyMommyStyle Meet Camille

Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


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