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.