Scallops With Pomegranate Syrup and Foriana Sauce

Name: Scallops With Pomegranate Syrup and Foriana Sauce
Total time: 20 min
Yield: 2 servings
Ingredients: 3 tablespoons shelled walnuts; 3 tablespoons pine nuts; 2 tablespoons chopped garlic; 1 teaspoon dried oregano; 2 tablespoons olive oil, more if necessary; 4 tablespoons golden raisins; Salt and black pepper to taste; 3 tablespoons unsalted butter; 12 large scallops, small white tough muscle on the side removed; 2 teaspoons pomegranate syrup; 1 tablespoon minced parsley, for garnish

By Eugenia Bone

Total Time: 20 minutes
Rating: 5(183)
Comments: Read comments

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.

Featured in: More Than Just a Pretty Seed

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Ingredients

Yield:2 servings

3tablespoons shelled walnuts
3tablespoons pine nuts
2tablespoons chopped garlic
1teaspoon dried oregano
2tablespoons olive oil, more if necessary
4tablespoons golden raisins
Salt and black pepper to taste
3tablespoons unsalted butter
12large scallops, small white tough muscle on the side removed
2teaspoons pomegranate syrup
1tablespoon minced parsley, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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 ⅓-pound thin spaghetti tossed with 3 tablespoons butter or olive oil and salt to taste.

Ratings

5 out of 5

183 user ratings

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Comments

dimmerswitch7 years ago

Unusual combination of ingredients beckoned. Made per recipe with exception of substituting pistachios for pine nuts (allergy for latter). Outcome was delicious. Note ingredients list does not name pomegranate seeds are garnish although photo shows them on dish. So seeded a fresh pomegranate and used them per photo. A very nice addition for eye appeal, tartness and texture. This made it to our "keeper" file.

Sandy4 years ago

Followed recipe exactly, for maybe first time ever. Uncommon flavor combinations. Delicious. Suggest: instead of mixing sauce with scallops, just toss sauce with pasta and top with scallops.

terre p4 years ago

Doubled the walnut+ pinenut recipe. This "updated" noci - or walnut pesto - is a keeper! The combo is at once light and fluffy, salty and sweet. I used dark raisins for color contrast and a touch of pomegranate molasses/syrup (meant for the scallops) to bind nuts together for a loose, crumbly pesto. Texture is like lightly fried bread crumbs. Perfect with scallops but makes a great vegetarian pasta dish as well.

cara1 year ago

This is phenomenal! My spouse substituted Vermont (Runamok) ginger-infused maple syrup plus blackberry ginger ginger for the pomegranate molasses.

Tristan1 year ago

I had most of the ingredients so gave it a go last night, and it was a huge success. Low on pine nuts, so I supplemented with hazelnuts, and since I also had shrimp, I cooked them alongside the shrimp. The pomegranate syrup gave the dish a delicious tart yet sweet lift. I wish I had paid attention to the photo because I didn’t add pomegranate seeds to the dish though I had a pomegranate on the counter as I was cooking. My husband thought the “sauce” (more like a spread) was unique and delicious.

terre p4 years ago

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