Scallops With Pomegranate Syrup and Foriana Sauce
Published January 28, 2014
Karsten Moran for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons shelled walnuts
3 tablespoons pine nuts
2 tablespoons chopped garlic
1 teaspoon dried oregano
2 tablespoons olive oil, more if necessary
4 tablespoons golden raisins
Salt and black pepper to taste
3 tablespoons unsalted butter
12 large scallops, small white tough muscle on the side removed
2 teaspoons pomegranate syrup
1 tablespoon minced parsley, for garnish
Nutritional analysis per serving (2 servings)
34 grams carbs; 103 milligrams cholesterol; 684 calories; 18 grams monounsaturated fat; 12 grams polyunsaturated fat; 14 grams saturated fat; 48 grams fat; 3 grams fiber; 953 milligrams sodium; 34 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make Foriana sauce: place walnuts, pine nuts and garlic in a food processor and pulse fine, until the nuts are like granola. Add oregano and pulse a few more times to combine.
- Step 2
Place olive oil in a small skillet over medium heat. Add the nut mixture and cook 3 to 4 minutes, until nuts are aromatic. Add raisins, and salt and pepper to taste and cook for 3 to 4 minutes more, until you can smell the raisins. Stir frequently to avoid scorching. Set aside.
- Step 3
Place butter in a medium skillet over medium heat. Add the scallops, season with salt and cook until the bottoms are just golden, a few minutes. Turn and dribble with pomegranate syrup. Cook a few minutes more, until the bottoms of the scallops are golden.
- Step 4
Add the Foriana sauce. Cover and warm the sauce and scallops together. If scallops seem dry, dribble with olive oil. Garnish with parsley and pomegranate seeds and serve alone, or with ⅓-pound thin spaghetti tossed with 3 tablespoons butter or olive oil and salt to taste.
Private Notes
Comments
Unusual combination of ingredients beckoned. Made per recipe with exception of substituting pistachios for pine nuts (allergy for latter). Outcome was delicious. Note ingredients list does not name pomegranate seeds are garnish although photo shows them on dish. So seeded a fresh pomegranate and used them per photo. A very nice addition for eye appeal, tartness and texture. This made it to our "keeper" file.
Followed recipe exactly, for maybe first time ever. Uncommon flavor combinations. Delicious. Suggest: instead of mixing sauce with scallops, just toss sauce with pasta and top with scallops.
You might want to check the source of your pine nuts. Chinese imports are notorious for causing adverse reactions. Mediterraneans and even those from the southwest USA (my preference - they're amazing) do not share this characteristic. They're pricey but worth it.
I chose this recipe because it was so interesting and also because I had most everything on hand, even the pomegranate syrup. My one change was using Zante currants instead of golden raisins as that is what I had. Their small size made them excellent for this dish. I served it with imported spinach thin spaghetti and it was wonderful. I made it for myself as an experiment and now I'm planning to make it for friends, as soon as I can afford that many scallops! Lol.
I didn’t have raisins so used chopped dates instead. Added anchovies from the original recipe. It was delicious. Thank you
This was very tasty. My husband thought I should have added more oregano and more parsley. He also thought the best flavor was the scallop butter mixed with the pomegranate molasses.we poured it on top of the rest of the ingredients after mixing everything together.