Pomegranate Glazed Scallops

Name: Pomegranate Glazed Scallops
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 2
Ingredients: 7–8 oz scallops (about 7–8 medium to large scallops); 1/2 to 1 tablespoon Butter Premium Olive Oil; 1 tablespoon maple syrup; 3 tablespoons pomegranate seeds, cleaned and dried; 1/2 to 1 tablespoon Pomegranate Dark Balsamic Vinegar; 1/4 teaspoon minced garlic; Himalayan sea salt, to taste; Black pepper, to taste

February 15, 2018

Pomegranate Glazed Scallops at The Little Shop of Olive Oils

There are some recipes that feel elegant the moment they hit the plate, and these Pomegranate Glazed Scallops are definitely one of them.

They look a little fancy, but they’re actually wonderfully simple to make. That’s my favorite kind of recipe—something that feels special without turning dinner into a project.

The scallops are quickly pan-seared until tender and lightly golden, then finished in a glossy glaze made with Butter Premium Olive Oil, maple syrup, and Pomegranate Dark Balsamic Vinegar. Add a sprinkle of fresh pomegranate seeds, a touch of garlic, and a little sea salt, and suddenly you’ve got a dish that feels restaurant-worthy right from your own kitchen.

What I love most about this recipe is the balance of flavors. The scallops are naturally sweet and delicate, and the pomegranate balsamic brings a rich tangy note that pairs beautifully with them. The maple syrup softens the acidity just enough, while the pomegranate seeds add a bright little burst in each bite.

This is a lovely dish for date night, holiday dinners, or any evening when you want something a little different from the usual. It’s quick enough for a weeknight, but pretty enough to serve when you want to make dinner feel extra special.

I like serving these scallops with rice, creamy risotto, mashed cauliflower, or a simple green vegetable on the side so that beautiful glaze has somewhere to go.

Simple ingredients, rich flavor, and just enough sparkle to make the meal feel memorable.

— Tracey

Why You’ll Love These Pomegranate Glazed Scallops

Quick and elegant seafood recipe
Made with Pomegranate Dark Balsamic Vinegar and Butter Premium Olive Oil
Sweet, tangy, and beautifully balanced
Perfect for date night, holidays, or entertaining
Ready in minutes with simple ingredients

Serving Ideas

Serve these scallops with risotto, rice, mashed potatoes, cauliflower puree, or roasted asparagus. They also pair beautifully with a light salad and warm crusty bread.

Helpful Tips

Dry the scallops well before cooking so they sear nicely.
Keep an eye on the glaze since the balsamic and maple syrup caramelize quickly.
Do not overcrowd the pan or the scallops may steam instead of sear.
Spoon the glaze over the top just before serving for the best finish.

Pomegranate Glazed Scallops

The Little Shop of Olive Oils

Servings

Serves 2

Prep Time

10 minutes

Cook Time

8 minutes

Ingredients

7–8 oz scallops (about 7–8 medium to large scallops)
1/2 to 1 tablespoon Butter Premium Olive Oil
1 tablespoon maple syrup
3 tablespoons pomegranate seeds, cleaned and dried
1/2 to 1 tablespoon Pomegranate Dark Balsamic Vinegar
1/4 teaspoon minced garlic
Himalayan sea salt, to taste
Black pepper, to taste

Directions

Rinse the scallops and pat them very dry with paper towels. Set aside.
Heat a skillet over medium-high to high heat.
Add the Butter Premium Olive Oil and maple syrup to the pan.
Once the mixture begins to sizzle, add the scallops, pomegranate seeds, and Pomegranate Dark Balsamic Vinegar.
Stir and swirl the sauce around the scallops as the balsamic and maple syrup begin to caramelize.
Add the minced garlic and a dash of Himalayan sea salt.
Pan-sear for 6–8 minutes total, flipping the scallops once or twice, until cooked through and lightly glazed.
Remove from heat.
Transfer the scallops to serving plates and spoon the glaze and pomegranate seeds over the top.
Finish with cracked black pepper and serve immediately.