Growing up on the East Coast of America, the Atlantic Ocean offers up many delicate morsels to choose from, but one of my favorites is Scallops. Scallops are quick and easy too cook - broiled, fried, baked, sauteed, grilled, just take your pick. Plus there are hundreds of ways to add flavor to any of your choices. Here is one that I just created recently, perfect blend of sweet and sour for your taste buds.
Ingredients:
1 lb Scallops
1 Lemon
2 tablespoons Honey
3-4 tablespoons Olive Oil
salt and pepper
Rinse scallops in cold water, then dry completely. In a hot skillet pan place 1 tablespoon of olive oil and add your scallops. Add a little salt and pepper, and let them become golden brown, approximately 2 minutes on each side.
While your scallops are browning mix up the follow in a small bowl and be ready to add it to your pan once you've removed the scallops.
Raspberry Pomegranate Sauce
1/2 cup Pomegranate juice
1/2 cup dry white wine
a dozen fresh Raspberries, quartered
Once your scallops are browned, remove from pan, and add your sauce to the pan and bring to a boil. Your objective here is to heat the mixture, but do not reduce to the point where there is no remaining liquid - you want to be able to have a little retained as a sauce for the Scallops.
Place your scallops on a plate and drizzle the mixture over them. Enjoy.
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