- 1
Ingredients
- For Pomegranate Salad:
- Ingredients:
- 1/2 cup pomegranate seeds
- 1 tablespoon extra virgin olive oil
- 1 meyer lemon, zested and juiced
- 2 tablespoons mint, chopped
- 2 tablespoons basil, chopped
- salt and pepper to taste
- Directions:
- Mix all ingredients together, season with salt and pepper and set aside.
- For Pasta:
- Ingredients:
- 2 tablespoons butter
- 1 tablespoons extra virgin olive oil
- 1/2 vidalia onion, diced
- 1 clove garlic, minced
- 1/2 lb spaghetti, broken into 2 inch pieces
- 2 cups chicken stock, plus water if needed
- salt and pepper to taste
- Directions:
- In a high sided large saute pan over medium-high heat add 1 tbsp butter and olive oil.
- Add onion and garlic and saute until softened, about 4 minutes.
- Add broken pasta and toast until golden brown, about 4-5 minutes.
- Add chicken stock and let simmer until pasta is just cooked through, about 6 minutes.
- Add the remained butter to the sauce and stir.
- Season with salt and pepper, set aside and keep warm.For Scallops:
- Ingredients:
- 6 large scallops
- 2 tablespoons extra virgin olive oil
- salt and pepper
- Directions:
- Season scallops on both sides with salt and pepper. In a large saute pan over medium high heat, sear the scallops on first side until they have a deep golden brown crust, about 2 minutes.
- Flip over and finish cooking other side about 1 minute, until scallops are just cooked through, remove to a plate.
Preparation
Step 1
is easy to make, and its brilliant red pomegranate seeds make it beautiful to serve.
Directions:
Mix all ingredients together, season with salt and pepper and set aside.
Directions:
In a high sided large saute pan over medium-high heat add 1 tbsp butter and olive oil.
Add onion and garlic and saute until softened, about 4 minutes.
Add broken pasta and toast until golden brown, about 4-5 minutes.
Add chicken stock and let simmer until pasta is just cooked through, about 6 minutes.
Add the remained butter to the sauce and stir.
Directions:
Season scallops on both sides with salt and pepper. In a large saute pan over medium high heat, sear the scallops on first side until they have a deep golden brown crust, about 2 minutes.
Directions:
One thing left out of the recipe...You need to buy FRESH dry scallops, no frozen or re-fresh as some call the scallops they thaw out before sale. Most frozen scallops have water added, and will never get crispy and brown on the outside...