1、Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze

  • Makes: 4 servings
  • Makes: 3 scallops, 1/2 cup cooked spinach, and 2 tablespoons sauce per serving
  • Start to Finish: 30 mins
  • Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze recipe

    Ingredients

    Method

    Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside.
  • For sauce, in a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boiling over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil, uncovered, about 10 minutes or until reduced and slightly syrupy. Set aside.
  • Meanwhile, in an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat, brushing to coat the skillet. Sprinkle scallops with the sugar and 1/8 teaspoon of the pepper. When skillet is very hot, add scallops; cook for 2 minutes without stirring or turning (the scallops should be well seared). Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center. Transfer to a plate.
  • Wipe skillet clean; add the remaining 2 teaspoons oil. Add spinach in batches; toss for 1 to 2 minutes or just until slightly wilted. Season with the pinch of salt and the remaining 1/8 teaspoon pepper.
  • Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds.
  • Nutrition Facts

  • Per serving: 214 kcal cal.,4 g fat (0 g sat. fat,1 g polyunsaturated fat,2 g monounsatured fat),34 mg chol.,651 mg sodium,25 g carb.,2 g fiber,16 g sugar,19 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/seared-scallops-and-baby-spinach-with-spiced-pomegranate-glaze-44315/

    2、Turkish pizza with spiced pomegranate beef & feta

    Homemade pizza always wins over takeaway- try this new topping idea of spiced mince, sweet Peppadew peppers, feta cheese and pine nuts
    Turkish pizza with spiced pomegranate beef & feta recipe

    Ingredients

    Method

    1. Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
    2. Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
    3. Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
    4. Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you’ll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.

    3、Pulled lamb shoulder with sticky pomegranate glaze

    Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
    Pulled lamb shoulder with sticky pomegranate glaze recipe

    Ingredients

    Method

    1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
    2. Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
    3. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.
    4. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

    4、Shrimp, Scallops, and Pineapple Skewers with Cilantro Aïoli

  • Makes: 8 servings
  • Serving Size: 1 kabob
  • Carb Grams Per Serving: 14
  • Shrimp, Scallops, and Pineapple Skewers with Cilantro Aïoli recipe

    Ingredients

    Method

    1. Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels.
    2. In a large bowl whisk together 2 tablespoons of the lime juice, the vegetable oil, garlic powder, coriander, paprika, chili sauce, and black pepper. Add shrimp and scallops, tossing gently to coat. Cover and marinate in the refrigerator 30 minutes.
    3. Meanwhile, for aioli, in a medium microwave-safe bowl stir together garlic and olive oil. Microwave on 100% power (high) 20 seconds; stir. Microwave 20 seconds more, being careful not to burn garlic. Stir in cilantro, mayonnaise, sour cream, chile pepper, and the remaining 1 tablespoon lime juice. Cover and chill until serving time.
    4. Using sixteen 12-inch skewers** (two skewers for each kabob), place skewers in each pair parallel to one another. Alternately thread shrimp, scallops, and pineapple on the parallel skewers, dividing ingredients evenly among skewers and leaving 1/4 inch between pieces. For a charcoal or gas grill, grill on a greased rack of a covered grill directly over medium heat 5 to 8 minutes or until shrimp and scallops are opaque, turning once halfway through grilling time. Serve with the aioli.

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