Pomegranate Glazed Scallops
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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
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
Servings
Serves 2
Prep Time
10 minutes
Cook Time
8 minutes
These Pomegranate Glazed Scallops are quickly pan-seared and finished with a glossy glaze made from Butter Premium Olive Oil, maple syrup, and Pomegranate Dark Balsamic Vinegar. Topped with pomegranate seeds and cracked black pepper, they make an elegant and flavorful seafood dish perfect for special dinners or easy entertaining.
Ingredients
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7–8 oz scallops (about 7–8 medium to large scallops)
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1/2 to 1 tablespoon Butter Premium Olive Oil
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1 tablespoon maple syrup
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3 tablespoons pomegranate seeds, cleaned and dried
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1/2 to 1 tablespoon Pomegranate Dark Balsamic Vinegar
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1/4 teaspoon minced garlic
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Himalayan sea salt, to taste
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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.
Recipe Note
Optional Serving Ideas
- Creamy risotto
- Mashed cauliflower
- Wild rice
- Roasted asparagus
- Simple baby greens salad
Tracey’s Notes
- Pomegranate Dark Balsamic adds a rich sweet-tart flavor that pairs beautifully with scallops.
- Butter Premium Olive Oil gives the glaze a soft, buttery richness without a heavy sauce.
- Since scallops cook quickly, have everything ready before you start.
- This is a wonderful recipe when you want something that feels special but doesn’t take much time.