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“Tender scallops are nestled in a a sauce of sweet and tart pomegranate juice, rosemary and golden-brown nutty almonds. Serve the sauce with steamed green beans and rice or couscous on the side.”

Ingredients Nutrition


  1. In a small bowl, whisk togethr pomegranate juice, sugar, lime juice, cornstarch and rosemary. Set aside.
  2. Place almonds in a medium dry saucepan and set pan over medium heat. Cook for 3-5 minutes until almonds are golden brown, shaking pan frequently to prevent burning.
  3. Reserve 2 tablespoons of the almonds for garnish. Add pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer for 8-12 minutes until sauce thickens and reduces to 1/2 -1/3 cup . Meanwhile, heat oil in large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan.
  4. Cook for 2-3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
  5. Spoon sauce on a plate and arrange scallops on top.
  6. Garnish with reserved almonds and serve with steamed green beans, if desired.

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