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Seared Diver Sea Scallops with Toasted Hazelnut-Pomegranate Butter Sauce: Main Image

Quick Facts

Nutrition Facts

Calories 300
  Calories from Fat 127 (42%)
(22%)Total Fat 14g
(34%)Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(30%)Cholesterol 89mg
(15%)Sodium 350mg
(17%)Potassium 605mg
Total Carbohydrate 15g
(4%)Dietary Fiber 1g
Sugars 11g
Sugar Alcohols 0g
(55%)Protein 28g
* 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.

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Seared Diver Sea Scallops with Toasted Hazelnut-Pomegranate Butter Sauce

Ingredients

  • Toasted Hazelnut-Pomegranate Brown Butter Sauce5 Tbs butter

  • 2 cups pomegranate juice

  • 3 Tbs pomegranate seeds

  • 2 Tbs toasted hazelnuts, roughly chopped

  • 1 Tbs lemon juice

  • 1 Tbs chives, chopped

  • Salt and pepper to taste

  • Celery Root Puree1 large celery root, peeled and diced

  • 2 cups water

  • 1/2 cup heavy cream

  • Salt and pepper to taste

  • Scallops24 large diver sea scallops

  • 16 sprigs watercress

  • 1 Tbs olive oil

  • Salt and pepper to taste

A main dish for an elegant dinner party—celery root puree accompanies tender sea scallops.

Directions

  • Toasted Hazelnut-Pomegranate Brown Butter SauceOver medium heat, cook the butter until it’s completely melted and starts to turn golden brown.
  • In another pot, reduce the pomegranate juice until thick and syrupy.
  • Add the pomegranate seeds, hazelnuts, brown butter, and lemon juice. Add a touch of water if the sauce is too thick.
  • Wait to finish the sauce until the scallops are cooked. Then add the sliced chives, salt, and pepper.
  • Celery Root PureePlace the celery root, water, and heavy cream in a pot and bring to a simmer over medium heat.
  • When the celery root is tender, remove from the liquid and blend until smooth. If the puree is too hard to blend, use some cooking liquid to help loosen it.
  • Season with salt and pepper; reserve until ready to serve.
  • ScallopsSeason the scallops with salt and pepper.
  • Heat the pan over high heat; add 1 tablespoon of olive oil and then quickly sear the scallops, being careful not to overcook (around 1 minute per side).
  • Spoon equal portions of celery root puree onto each plate. Place three scallops next to the puree and spoon sauce over each. Garnish the plate with the watercress.

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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 2021.