Scallops with Pomegranate Beurre Blanc
This recipe for seared scallops with pomegranate sauce is a simple yet impressive dish that's perfect for holiday entertaining. The scallops are seared to golden perfection, then finished with a vibrant sauce with a stunning ruby-red color. It's a show-stopping, restaurant-worthy main that's easier to pull off than it looks!
If you're entertaining at all over the holidays, consider making these scallops with pomegranate sauce. They are so delicious and just too pretty on a plate!
The sauce is a play on a classic beurre blanc, only with the addition of pomegranate juice to give it a deep red color and a bright, fruity acidity.
It works beautifully with any type of seafood or meat, but it's especially good with seared scallops. The pomegranate juice adds a subtle sweetness and gentle acidity thats cut through the richness of the scallops perfectly.
It's a knockout dish for the holidays!
What is Beurre Blanc?
A beurre blanc is a French butter sauce made by whisking butter into a reduction of wine, vinegar and shallots to create a silky, emulsified texture. It's often served with fish and seafood, but can also be served with poultry or vegetables.
A beurre rouge follows the same technique but uses red wine for a deeper color and more robust flavor.
The sauce in this recipe is a hybrid of sorts. It's technically a beurre blanc since it's made with white wine, but the pomegranate juice adds a deep garnet color similar to the look of a beurre rouge.
The key to success is keeping the heat very low and adding cold butter, a few cubes at a time, while whisking constantly. This keeps the emulsion stable and prevents the sauce from breaking.
Want more great scallop recipes? Try some cozy Grilled Scallops with Prosciutto, these crisp Panko Fried Scallops, or this fresh Scallop Ceviche with Corn and Cucumber.
Why This Recipe Works
- It provides clear, simple steps to master both a beurre blanc (or rouge) and seared scallops.
- A festive holiday scallop dish that livens up any dinner table.
- A creative way to use pomegranate juice in a savory recipe.
Ingredient Notes
Scallops - Choose very fresh, large sea scallops, ideally dry packed, meaning they haven't been treated with preservatives. Wet packed scallops release water and won't brown properly. Diver scallops are exceptional if available. Look for 10/20 size for large scallops or U10 for extra large.
Pomegranate juice - The defining element of the sauce! Use fresh juice from a whole pomegranate (strained) or bottled pomegranate juice. You can also use pomegranate molasses in a pinch, just skip the reduction.
White wine - Use a dry white wine that hasn't been aged in oak. Something crisp like Sauvignon Blanc or Pinot Grigio works beautifully.
Butter - Use high quality unsalted butter, added cold and in small increments to ensure a smooth, stable emulsion.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large sauté pan
- Medium saucepan
- Whisk
- Fine mesh strainer
- Paper towels
- Tongs
Step by Step Instructions
- Add olive oil to a saucepan over medium heat and sauté the shallots and a pinch of salt until translucent. Add the white wine and simmer over medium high heat until almost no liquid remains, about 5 minutes.
- Add the pomegranate juice and continue reducing until about ⅓ cup of liquid remains, roughly 15 minutes. Strain out the shallots if you prefer a smooth sauce.
Pro Tip: This reduction can be made up to 3 days in advance. Store it covered in the refrigerator until ready to use.
- While the sauce reduces, prepare the scallops by removing the small side muscle and patting them very dry, which is key for a beautiful sear. Season with salt and pepper.
- When ready to serve, gently reheat the pomegranate reduction in a saucepan and set aside. Heat 2 tablespoons of olive oil in a large pan over medium high heat until shimmering. Carefully add the scallops in a single layer without overcrowding.
- Let them sear for about 2 minutes without moving them. Check for a golden, caramelized crust before flipping. If they're pale, increase the heat slightly. Cook on the second side for just 1 more minute. Scallops should remain slightly translucent in the center. Transfer to a paper towel lined plate.
- Remove the reduction from heat. Whisk vigorously as you add the cold butter a few cubes at a time until fully incorporated. Taste and adjust seasoning.
- To serve, plate scallops and drizzle the pomegranate beurre blanc around them. Garnish with fried leeks and pomegranate seeds if desired. Serve immediately.
Tips for Success
- Pat scallops completely dry before searing to achieve the best caramelization.
- Don't season the scallops until right before cooking to prevent the salt from drawing out moisture.
- Add cold butter gradually over very low heat to keep the sauce emulsified and silky.
- Don't overcook scallops; they're best when slightly translucent in the center.
Variations
- Substitute blood orange juice for pomegranate for a different citrus forward flavor.
- Use the same sauce over roasted salmon, halibut or chicken.
- Garnish with chopped pistachios or hazelnuts for added texture.
Serving Suggestions
These scallops pair beautifully with creamy purées or seasonal vegetables.
Serve them with a brown butter Butternut Squash Purée, a velvety Parsnip and Celery Root Purée or a cozy Pumpkin Risotto.
For something green, try my Spinach Recipe with butter and parmesan these crispy roasted Brussels Sprouts with pecorino and herbs.
How to Store and Reheat
Scallops are best enjoyed immediately after cooking. If you have leftovers, store the scallops and sauce separately in airtight containers. Refrigerate for up to 2 days.
Reheat scallops gently in a skillet over low heat just until warmed through. Reheat the sauce separately over very low heat, whisking constantly. If overheated, it may break. You can whisk in a few drops of cold water to help bring it back.
FAQs
Yes. You can prepare the pomegranate reduction up to 3 days in advance and finish with butter just before serving.
If the sauce separates, whisk in a tablespoon of cold water off the heat to help bring it back together.
Yes, just thaw them completely and pat very dry before cooking. Frozen scallops can contain more moisture, so be extra diligent about drying.
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Seared Scallops with Pomegranate Sauce Beurre Blanc
Ingredients
For the Pomegranate Beurre Blanc
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- ½ teaspoon salt
- ½ cup dry white wine
- 1 cup pomegranate juice
- 8 tablespoons cold unsalted butter (1 stick), cut into cubes
For the Fried Leeks (optional)
- 1 leek cleaned and dark green parts removed
- vegetable oil as needed, for frying
- salt to taste
For the Scallops
- 2 tablespoons olive oil
- 2 lbs fresh dry diver scallops larger for entree, smaller for appetizers
- salt and pepper to taste
For Serving
- Brown butter squash puree optional, see note for the recipe
Instructions
- Add 1 tablespoon of olive oil to a saucepan over medium heat and sauté the shallots and a pinch of salt until translucent. Add the white wine and simmer over medium high heat until almost no liquid remains, about 5 minutes.
- Add the pomegranate juice and continue reducing until about ⅓ cup of liquid remains, roughly 15 minutes. Strain out the shallots if you prefer a smooth sauce. This reduction can be made up to 3 days in advance. Store it covered in the refrigerator until ready to use.
- While the sauce is reducing, cut the leek into 2-inch long sections. Slice down the center lengthwise, and then cut into a julienne. Make sure the leeks are very dry. Heat oil in a deep heavy pot to 350 F° degrees. Flash fry the leeks until crisp and golden. Drain on paper towels and sprinkle with a little bit of salt.
- Prepare the scallops by removing the tough side muscle on each and patting them very dry. It's very important that the scallops are as dry as possible before cooking in order to achieve a nice sear. Season them with salt and pepper to taste.
- When ready to serve, gently reheat the pomegranate reduction in a saucepan and set aside. Heat 2 tablespoons of olive oil in a large pan over medium high heat until shimmering. Carefully add the scallops in a single layer without overcrowding.
- Let them sear for about 2 minutes without touching them, then gently lift one up to see the color. It should be golden and caramelized. If it's not, put it back and crank up the heat. When the scallops are nicely seared, turn them over to the other side and cook for another minute and no more. You want them to be slightly underdone in the center, as they become tough when cooked too much. Transfer to a paper towel lined plate.
- Remove the pomegranate reduction from the heat. While whisking vigorously, slowly add the butter a few pieces at a time until its all incorporated. Taste and adjust seasoning.
- To serve, spoon a bit of squash purée onto the plate, arrange scallops on top, and drizzle the pomegranate beurre blanc around. Garnish with fried leeks and pomegranate seeds if desired. Serve immediately.
Notes
- Pat scallops completely dry before searing to achieve the best caramelization.
- Don't season the scallops until right before cooking to prevent the salt from drawing out moisture.
- Add cold butter gradually over very low heat to keep the sauce emulsified and silky.
- Don't overcook scallops; they're best when slightly translucent in the center.
Nutrition
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Great pics!!
Sent from my iPad
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Shhhhhh. It's a secret.
How do you have pictures of it if you aren't making it until tomorrow, night? WHAT'S YOUR GAME?
I believe you make these cookies and a bunch of other yummy cookies for Christmas one year, I am going to try the recipe! Wish me luck. I hope these are fool proof!
Just thought of one of my favorite things - pampered chef chopper. I have arthritis in my index finger and sometimes it's difficult to chop onions, carrots, garlic, etc. works great.
Hi Coley! Thanks for your recipe for these cookies. Can't wait to try it and maybe even give them to my son-in-law for Christmas. He gets them from Reading Terminal and they are expensive! His favorite...have a Merry Christmas. Tina H.
Hi Tina!! I so hope you make these, they are fool-proof!! And much much less expensive than buying from a bakery! Your son-in-law will love them. Merry Christmas to you and your family! Hope all is well.
Oh, Coley. Aversa's is going to put out a contract on you! This will be the first time in six years that we don't buy about a pound of these suckers from that wonderfully overpriced bakery. I'm making my mom's old fashioned Icebox Cake for the grand kids on Christmas eve - but these will be for the grown ups to share with a rich dark coffee Americano and Anisette. Ciao!
Aversa's will be fine! Their bread is ok, but I'm not a fan of their pastries - I think they cheap out on ingredients. Just my humble opinion! Hope you make these this year, they are too easy!
Yep. Picked up the ingredients yesterday at the Ack-a-me. I'll be making Icebox cake and these babies on the 23rd. Merry Christmas, girl. Rock on.