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© Meredith Corporation. All rights reserved. Used with permission.
Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside.
For sauce, in a medium saucepan, combine pomegranate juice, honey, coriander and cinnamon; bring to boiling over medium-high heat. In a small bowl, combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil, uncovered, about 10 minutes or until reduced and slightly syrupy. Set aside.
Meanwhile, in an extra-large nonstick skillet, heat 1 teaspoon oil over medium-high heat, brushing to coat the skillet. Sprinkle scallops with 1/4 teaspoon of the salt, the sugar, and 1/8 teaspoon of the pepper. When skillet is very hot, add scallops; cook for 2 minutes without stirring or turning (the scallops should be well seared). Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center. Transfer to a plate.
Wipe skillet clean; add the remaining oil. Add spinach in batches; toss for 1 to 2 minutes or just until slightly wilted. Season with the remaining salt and pepper.
Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds.