Seared Day Boat Scallops with Pomegranate Beurre Fondue: Main Image

Quick Facts

Nutrition Facts

Calories 194
  Calories from Fat 113 (58%)
(22%)Total Fat 14g
(37%)Saturated Fat 7g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(15%)Cholesterol 45mg
(3%)Sodium 82mg
(8%)Potassium 280mg
Total Carbohydrate 15g
(0%)Dietary Fiber 0g
Sugars 5g
Sugar Alcohols 0g
(15%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Seared Day Boat Scallops with Pomegranate Beurre Fondue

Ingredients

  • Pomegranate Beurre Fondue1 cup pomegranate juice

  • 1/2 cup mango juice or nectar

  • 1/2 cup rice wine vinegar

  • 1/2 cup unsalted butter, cold, cut in small pieces

  • Seared Day Boat Scallops1 1/2 Tbs olive oil

  • 2 oz pea shoots with tendrils

  • 1 Tbs garlic, chopped

  • Sea salt and black pepper to taste

  • 8 day boat scallops

Beurre Fondue is a traditional French butter sauce—here it's infused with fruit juices and drizzled over quickly-seared scallops.

Directions

  • Pomegranate Beurre FondueCombine the pomegranate juice and mango juice (or nectar) in a saucepan and simmer over medium-low heat, reducing to 1 cup.
  • Add the rice wine vinegar, and bring to a heavy simmer. Remove from the stove and swirl in the butter, cube by cube, until completely melted (use a hand-held immersion blender if desired to better emulsify the sauce).
  • Seared Day Boat ScallopsHeat 1/2 tablespoon of olive oil in a sauté pan over medium heat. Add the pea shoots, cooking until wilted (about 1 minute).
  • Finish with chopped garlic, sea salt, and black pepper. Place small beds of wilted shoots onto serving plates.
  • Heat another sauté pan over high heat. Add 1 tablespoon of olive oil, and quickly sear the scallops, being careful not to overcook (about 1 minute each side).
  • Remove from the pan, and season with sea salt and black pepper. Place the scallops on top of the wilted shoots and drizzle with the pomegranate beurre fondue.

Copyright © 2022 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.