Sea Scallops with Pomegranate Gastrique and Herb Tangerine Salad

 

Sea Scallops with Pomegranate Gastrique and Herb Tangerine Salad

In the February issue of Bon Appétit there is a scallops recipe from Paley’s Place here in Portland.  I adapted the recipe to suit the ingredients that were available to me.  This was my first time making a gastrique, a sweet and sour sauce made from caramelized sugar and vinegar.  The sweet and sour flavor is a great foil for the richness of the scallops.

  • 3 T. sugar
  • 1 T. white wine vinegar
  • 1 C. plus 2 T. pomegranate juice, divided
  • 1 ½ C. chicken broth
  • 2 tangerines, peeled and sectioned
  • ¼ C. each (lightly packed) fresh parsley leaves, fresh mint leaves, and fresh tarragon leaves
  • 4 T. olive oil, divided
  • Salt and pepper
  • 20 large sea scallops

For the gastrique:

Place sugar in a heavy medium saucepan.  Heat over medium heat until the sugar begins to melt.  Stir until the sugar dissolves then cook without stirring until deep golden, about 5 minutes.  Gradually add vinegar (mixture will harden).  Stir until caramel melts, about 1 minute.  Add 1 C. of the pomegranate juice; boil until mixture begins to thicken, about 5 minutes.  Add broth and boil until gastrique coats a spoon and is reduced to about ½ C, about 15-20 minutes.  The gastrique can be made a day or two ahead and chilled.  Rewarm over medium heat.

For the salad:

Mix together  2 T. of pomegranate juice with 1 T. olive oil.  In a bowl, toss together the tangerine segments with the herbs and drizzle the juice and oil over it.  Season with salt and pepper.

For the scallops:

Dry the scallops well with paper towels.  Sprinkle them with salt and pepper.  Heat 2 T. of oil in a heavy skillet over medium high heat.  Add scallops to the skillet and cook until browned and just opaque in the center.  Only 1-2 minutes per side.  To serve, arrange the scallops on a plate and drizzle with the warm gastrique.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Seafood and tagged , , , , . Bookmark the permalink.

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