Easy Scallops Recipe – Pan Seared Spiced Scallops on Avocado Pasta with Pomegranate
Scallops are my favorite seafood. Yes – even more so than lobster for dinner. I have always enjoyed both the tiny bay scallops and the big diver scallops. I find them to be a delicious protein for celebration dinners. If I could have them more often I most certainly would but it’s just not meant to be. I use my scallops recipe for when it’s a special occasion; this latest was used for Valentine’s Day this year but it would be good for any fall through winter dinner when pomegranates are in season. This is an easy scallops recipe so it’s perfect for a weeknight celebration dinner.
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Easy Scallops Recipe: Pan Seared Spiced Scallops on Avocado Pasta with Pomegranate
Serves 2
- 10 large scallops, thawed and patted dry
- 1 TBS all purpose flour
- 1/2 tsp salt
- 1 tsp Hawaij or equal parts cinnamon, ginger, cardamom and cloves
- 1 TBS canola oil
- 3 cups cooked pasta – of any kind
- 1/2 avocado, peeled, without pit, mashed
- 1 TBS fresh lemon juice, plus more to taste if desired
- pinch of salt
- 3 TBS pomegranate seeds
- Add the half avocado to a medium bowl and mash it with a fork. Add the lemon juice and salt, stir to mix. Taste and adjust seasoning if necessary. Set aside
I was sent a free jar of Hawaij from Pereg Gourmet with no obligation to post a positive review. I really do love the stuff though. It’s great in coffee.
- Mix the flour, salt, Hawaij in a small bowl. (you don’t have Hawaij just add 1/4 tsp each of ginger, cinnamon, cardamom and cloves.)
- Coat the scallops with the flour mixture on each side and set aside on a plate.
- Heat the canola oil in a heavy bottomed fry pan over medium heat. Add the scallops and cook for four minutes on each side.
- While the scallops are cooking warm up your cooked pasta if necessary in the microwave then add it to the mashed avocado. If needed add a little warm water to thin it out. Taste and adjust seasoning if needed.
- To serve place half of the pasta on each plate, followed by 5 scallops and half of the pomegranate seeds sprinkled on top.
How Was the Easy Scallops Recipe?
I have to admit this was really pretty tasty. It was so very easy to make but the flavors came together really beautifully. I served it with some orange roasted green beans (a 350° oven, frozen green beans with 2 TBS orange juice, salt and pepper and 1 tsp olive oil. Roast for about 20 minutes until done. Very simple, yet quite yummy.)
We both enjoyed this dinner for our Valentine’s Day dinner and I suspect I’ll be making this again as I still have some pomegranate seeds left and I don’t want them to go to waste. The tart seeds were just what the rich avocado pasta needed and they were just perfect with the sweet scallops.
