Scallop Muhummara Recipe

Instructions

1. 1

   Prepare the Beurre Rouge

   In a saucepan, combine the pomegranate juice and bring to a simmer over medium heat until reduced by half. Remove from heat and whisk in the butter, one tablespoon at a time, until fully incorporated. Season with salt and pepper. Set aside.

2. 2

   Sauté the Swiss Chard

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the chopped Swiss chard and cook until wilted. Season with salt and pepper. Remove from heat and set aside.

3. 3

   Cook the Scallops

   In the same skillet, add a bit more olive oil if necessary and heat until hot. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side, until golden brown and cooked through.

4. 4

   Assemble the Dish

   On a plate, create a bed of sautéed Swiss chard. Top with seared scallops, drizzle with pomegranate beurre rouge, and garnish with pomegranate seeds. Serve immediately.