Appetizer

Pan-Seared Scallop & Charred Romanesco with Pomegranate Molasses Glaze

Name: Pan-Seared Scallop & Charred Romanesco with Pomegranate Molasses Glaze
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 large sea scallops (about 10 oz), side muscle removed; Salt and black pepper; 3 tbsp extra virgin olive oil, divided; 2 tbsp unsalted butter, divided; For romanesco: 8 oz Romanesco, cut into 1½-inch florets; 1 tbsp olive oil; Salt and pepper; For glaze: 3 tbsp pomegranate molasses; 1 tbsp honey; 1 tbsp water; 1 tsp Dijon mustard; ⅛ tsp ground cumin; Salt and pepper to taste; For garnish: 2 tbsp pomegranate seeds; 2 tbsp toasted pine nuts; 1 tbsp fresh mint, torn; Fleur de sel

Three plump sea scallops sear until deeply golden and buttery, paired with quick-charred Romanesco florets in a pomegranate molasses–honey glaze. Pomegranate seeds and toasted pine nuts add textural complexity and visual drama.

650cal per serving 22gprotein 37gcarbs 48gfat 12min prep 18min 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