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Seared Scallops with Pomegranate-Almond Glaze

Recipe created exclusively for the Almond Board of California by Robin Miller

(NC)-Tender scallops, nestled in a sauce of sweet and tart pomegranate juice, floral rosemary and golden brown, wonderfully nutty almonds. For a pretty presentation, spoon the pomegranate glaze onto the dinner plate first and arrange scallops over top. I also recommend serving the scallops and sauce with steamed green beans and rice or couscous on the side, so you don't miss a drop of the delectable glaze.

Morphing Options: The pomegranate glaze is incredibly versatile so feel free to double the recipe for the glaze portion and use the extra sauce over roasted chicken breasts, turkey tenderloin, pork chops and pork tenderloin.

Makes 4 servings

Active time: 10 minutes

Start to finish time: 30 minutes


  • 3/4 cup (175 mL) pomegranate juice
  • 2 tablespoons (30 mL) sugar
  • 1 tablespoon (15 mL) fresh lime or lemon juice
  • 2 teaspoons (10 mL) cornstarch
  • 1 teaspoon (5 mL) finely minced fresh rosemary
  • 1/2 cup (125 mL) slivered almonds, plus 2 tablespoons (30mL)
  • 1 tablespoon (15 mL) olive oil
  • 1 1/2 pounds (720 g) large sea scallops
  • Salt and freshly ground black pepper
  • Steamed green beans (optional)


In a small bowl, whisk together pomegranate juice, sugar, lime juice, cornstarch, and rosemary. Set aside.

Place almonds in a medium, dry saucepan and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Reserve 2 tablespoons (30 mL) of the almonds for garnish. Add the pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer 8 to 12 minutes, until sauce thickens and reduces to 1/3-1/2 cup (75 - 125 mL).

Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan. Cook 2 to 3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside. Spoon the sauce on a plate and arrange the scallops on top. Garnish with reserved almonds and serve with steamed green beans, if desired. Find this recipe and others at

Per serving for 4 servings

  • Calories 346 kcals
  • Cholesterol 56 mg
  • Total fat 11.3 g
  • Saturated 1.1g
  • Fibre 1.6 g
  • Monounsaturated 6.8 g
  • Calcium 75 mg
  • Polyunsaturated 2.4 g
  • Magnesium 132 mg
  • Sodium 317 mg
  • Carb 30 g
  • Potassium 811 mg
  • Protein 31 g
  • Vitamin E 3.9 mg

- News Canada

Article courtesy of:

Toronto, ON, Canada
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