Seared Day Boat Scallops with Pomegranate Beurre Fondue

• From: Pomegranate Council

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.