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Scallops and Spinach with Pomegranate Glaze

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 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.