Seared Scallops with Pomegranate Sauce Beurre Blanc

Seared scallops with pomegranate beurre blanc sauce, served over squash purée and topped with crispy leeks.

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Seared Scallops with Pomegranate Sauce Beurre Blanc

These scallops with pomegranate sauce have an elegant balance of sweet and tangy flavors, making them perfect for a festive holiday lunch or dinner. The buttery richness of seared scallops meets a glossy, jewel-toned sauce that is both luxurious and surprisingly simple to make.

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: 4 servings

Calories: 525kcal

Author: Nicole Gaffney

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.

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