YOU GUYS. Usually when I cook, I cook a protein, some veggies and a whole-grain carb and call it a day.
But tonight! Tonight was different. I was sitting on the subway thinking of what I had in my refrigerator, when it came to me.
Pomegranate. (The wonderful folks at POM Wonderful had sent me a case of juice.)
Scallops.
I would put them together, and it would be wonderful.
But how would I do something like that? Cooking is definitely not my forte, so I turned to Google, because it knows everything. “Scallops and pomegranate” turned up quite a few pages, and so I scrolled through until I found something I could do. I ended up being inspired by two recipes:
- Roni’s Bay Scallops with Blueberries and Pomegranate (but I didn’t have blueberries)
- Food Network’s Seared Scallops with Citrus, Arugula and Pomegranate Salad (but I didn’t have half of those ingredients!)
I decided I would combine the citrus and the pomegranate flavors. I warmed up a pan and sprayed some olive oil in it. Next, I had some Asian citrus dressing (which also has some soy sauce, which gave it all some extra flavor), which I splashed in, followed by 1/4 cup of POM (I didn’t measure, but it looked like 1/4 of an 8 oz bottle) and a big splash of wine. (The rest of the wine went in my glass.)
I sauteed all of this until the sauce (reduction? I don’t speak cooking…) started to thicken and the scallops started to brown. I served it (to me, myself and I) with some brown rice and some leftovers from yesterday—zucchini with marinara sauce and broccoli.
The finished product:
