Scallops With Pomegranate Syrup And Foriana Sauce Recipes

Steps:

• Make 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.
• Place 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.
• Place butter in a medium skillet over medium heat. Add the scallops, season with salt and cook until the bottoms are just golden, a few minutes. Turn and dribble with pomegranate syrup. Cook a few minutes more, until the bottoms of the scallops are golden.
• Add the Foriana sauce. Cover and warm the sauce and scallops together. If scallops seem dry, dribble with olive oil. Garnish with parsley and pomegranate seeds and serve alone, or with 1/3-pound thin spaghetti tossed with 3 tablespoons butter or olive oil and salt to taste.

Steps:

• Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
• Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
• Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
• Rinse scallops; pat dry.
• Heat oil in a cast-iron skillet over medium-high heat.
• Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
• Add scallops to pan; cook 2 minutes on each side or until done.
• Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
• Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.