Last week I shared with you how to make Pomegranate Molasses and mentioned that in my upcoming posts I’d share some recipes using the molasses.
Scallops are a favorite of mine because they’re quick and easy to prepare and taste so sweet. Whether you eat them plain, combined with other veggies or grains, they’re delicious!
There are several different types of scallops you can purchase so it’s important to be familiar with them. Back in 2011 I posted a recipe for Coconut Encrusted Scallops with Banana Colada Sauce and listed some important facts I think you’ll want to know, plus some tips for purchasing and cooking them. If you’re interested in the full anatomy of a scallop, this article tells it all, and for some fun facts read this!
Scallops are always a great sustainable choice. To find out the best choices when you plan to shop, visit the Monterey Bay Aquariums Seafood Watch, and be sure to download their app. I’m always glad I have it with me.
The recipe below takes only about 10 minutes to prepare, so long as you’ve already prepared your quinoa. If you don’t like quinoa substitute rice, barley, wheat berries or whatever else appeals to you.
My recipe for Seared Scallops with a Pomegranate Drizzle is full of flavor and nutrition. Whether you’re preparing it for yourself, for two or more, it can be ready in no time at all. I hope you’ll give it a try.
A quick nutritious and delicious meal. This recipe can be doubled, tripled, etc.
Enjoy!!!