Appetizer

Pan-Seared Scallop & Charred Apricot Tapenade with Crispy Phyllo & Pomegranate Molasses

Name: Pan-Seared Scallop & Charred Apricot Tapenade with Crispy Phyllo & Pomegranate Molasses
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large sea scallops (about 2 oz each), patted very dry; fleur de sel and cracked black pepper; 1 tbsp extra-virgin olive oil; ½ cup dried apricots, roughly chopped; ¼ cup green olives (castelvetrano or similar), pitted; 3 tbsp toasted almonds; 1 tbsp fresh cilantro leaves; 1 tbsp fresh parsley; 1 clove garlic, minced; ½ tsp ground cumin; juice of ¼ lemon; 2 sheets phyllo dough, thawed; 2 tsp clarified butter or light olive oil (for phyllo); 1 tbsp pomegranate molasses; 2 tbsp pomegranate seeds (arils); small handful of arugula or microgreens

Two fat scallops seared until golden and just barely caramelized, paired with a rustic tapenade of charred dried apricots, toasted almonds, and green olives (inspired by Moroccan chermoula), spooned onto a crispy phyllo nest. A final whisper of pomegranate molasses vinegar and a scatter of pomegranate seeds add brightness and tartness that cuts the richness.

433calper serving 14gprotein 45gcarbs 24gfat 14min prep 16min 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