Appetizer

Pan-Seared Scallop & Charred Shishito with Pomegranate Molasses Glaze & Crispy Phyllo Crunch

Name: Pan-Seared Scallop & Charred Shishito with Pomegranate Molasses Glaze & Crispy Phyllo Crunch
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 2 servings
Ingredients: 4 large diver scallops (about 6 oz total), side muscle removed; 6 oz shishito peppers (about 12–14 peppers); 3 tbsp extra-virgin olive oil (divided); ½ tsp kosher salt (divided); ¼ tsp black pepper; 2 sheets phyllo dough, thawed; 1 tbsp clarified butter, melted; ½ tsp fleur de sel (for phyllo); ¼ tsp Aleppo pepper (for phyllo); 4 tbsp pomegranate molasses; 1 tbsp honey; ½ tsp sherry vinegar; 1 tbsp water; 2 tsp fresh lemon juice; 4 microgreens or pea shoots for garnish; 2 tbsp pomegranate arils

This is architecture and restraint. A large diver scallop (U-10 size if you can find it) is seared in a screaming-hot pan until the exterior is mahogany-crusted and the center tremors when nudged. It rests atop a bed of charred shishito peppers that have blistered and collapsed into sweet, wrinkled pools. A pomegranate molasses glaze—acidic and slightly floral—is painted around the plate, and the whole thing is topped with a thin crispy phyllo tuile that shatters with the first bite.

494cal per serving 10gprotein 46gcarbs 30gfat 16min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this