Scallops With Pomegranate Syrup and Foriana Sauce

5.0(192)

Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad. The original recipe calls for minced anchovies and the sauce served on thin spaghetti. Either version is delicious.

by Eugenia Bone

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Dinner, Quick, Main Course

Servings

2 servings

Total time

20 min

Calories / serving

684 kcal

Ingredients (11)

serves

3 tablespoons shelled walnutswalnut
3 tablespoons pine nutspine-nut
2 tablespoons chopped garlicgarlic
1 teaspoon dried oreganooregano
2 tablespoons olive oil, more if necessaryolive-oil
4 tablespoons golden raisins
Salt and black pepper to tastepepper
3 tablespoons unsalted butterbutter
12 large scallops, small white tough muscle on the side removedscallop
2 teaspoons pomegranate syruppomegranate
1 tablespoon minced parsley, for garnishparsley

Instructions (4 steps)

01Make Foriana sauce: place walnuts, pine nuts and garlic in a food processor and pulse fine, until the nuts are like granola. Add oregano and pulse a few more times to combine.
02Place olive oil in a small skillet over medium heat. Add the nut mixture and cook 3 to 4 minutes, until nuts are aromatic. Add raisins, and salt and pepper to taste and cook for 3 to 4 minutes more, until you can smell the raisins. Stir frequently to avoid scorching. Set aside.
03

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Rich recipe — supports nutrition-aware planning.