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.
Scallops and Spinach with Pomegranate Glaze
- 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.
*Find pomegranate juice in the refrigerator section of your store next to the orange juice.
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!