Scallops with Pomegranate and Asparagus Velouté Recipe

Ingredients

• 1 lb fresh sea scallops, cleaned and dried
• 1 cup pomegranate seeds, divided
• 1 lb asparagus, trimmed and chopped into 1-inch pieces
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 shallot, minced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil

Instructions

1. Heat a large skillet over high heat. Add a drizzle of olive oil and sear the scallops for about 1-2 minutes on each side until golden brown. Remove from the pan and set aside.
2. In the same pan you cooked the scallops in, melt butter over medium heat. Add the minced shallot and garlic and sauté until fragrant, about 2-3 minutes.
3. Add the chopped asparagus and sauté for 5 minutes until slightly tender.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
5. Add 1/2 cup of the pomegranate seeds to the pot and stir.
6. Using an immersion blender or blender, purée the asparagus mixture until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste. If the velouté is too thick, add more broth or water to thin it out.
8. Divide the velouté among four serving bowls. Place a few seared scallops on top of each bowl.
9. Garnish each bowl with the remaining pomegranate seeds and serve immediately.

Verdict

This dish is a perfect mixture of sweet and savory flavors. The velouté provides a creamy texture with a slightly tangy taste from the pomegranate seeds. The scallops add a light and delicate taste to the dish. Overall, it’s a delicious and sophisticated meal that is sure to impress your guests.

Serving Suggestions

Serve with a side of steamed rice or roasted vegetables to complement the flavors of the dish. A glass of white wine would also pair nicely with this meal. Enjoy!