Pomegranate Prosecco Sea Scallops with Charred Brussels Sprouts and Creamy Butternut Squash Orzo
Delicate, sweet pan-seared scallops are served over a bed of creamy butternut squash orzo topped with charred Brussels sprouts. Then, everything gets drizzled with a decadent pomegranate reduction made with a splash of prosecco and balsamic vinegar.
Course: Main Course
2cupsshaved Brussels sprouts
salt and pepperto taste
1cupbutternut squash1/2-inch cubes
2tablespoonsfresh thyme leaveschopped
1cupdry orzo pasta
1/3cupProseccoor white wine
1/2cupromano cheeseor parmesan
salt and pepperto taste
Pan-Seared Scallops with Pomegranate Prosecco Sauce
2poundslarge sea scallopsthawed
2 tablespoonsolive oilor avocado oil
1/2 cuppomegranate juice
1/4cupProseccoor white wine
1/4 cuppomegranate arils (seeds)optional
In a large skillet, warm 2 tablespoons of olive oil over medium-high heat. When oil begins to shimmer, add the shaved Brussels sprouts and season with salt and pepper. Toss the Brussels sprouts occasionally and cook until they soften and begin to char, about 3-5 minutes. Finish the Brussels sprouts by drizzling with 1-2 tablespoons of balsamic vinegar and tossing to coat. Transfer to a bowl.
Next, in the same large skillet, over medium-high heat, melt 2 tablespoons of butter, cubed butternut squash and thyme. Season with salt and pepper and cook for 6-8 minutes until the squash softens and begins to char. Add the dry orzo and toast for a minute or two with the squash. Add the Prosecco and stir for 1-2 minutes to deglaze the pan. Next, add 2.5 cups of water and bring to a boil over medium heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the coconut cream and Romano cheese until incorporated. Cook for an additional 2-3 minutes until thickened.
While the orzo cooks, sear the scallops. Rinse the scallops and pat dry with a paper towel to remove any excess moisture. Then, heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, to taste, and then add them, in a single layer, to the skillet when the oil begins to shimmer.
Sear the scallops on one side for 1-2 minutes, until lightly golden brown. Add 1 tablespoon of butter and then flip and sear for an additional 1-2 minutes. Remove promptly to a towel-lined plate. Cook in batches, if necessary, so you don't overcrowd your pan.
Once all the scallops are seared, deglaze the pan with a 2 tablespoons (a splash) of Prosecco or white wine. Then add the pomegranate juice and balsamic vinegar. Reduce the mixture to a low simmer and let it reduce by half, stirring occasionally. The sauce is ready when it sticks to the back of a spoon when stirred, about 5 minutes.
To serve, plate a heaping spoonful of butternut squash orzo to each plate. Arrange the charred Brussels sprouts over the orzo and then plate 5-6 seared scallops on each plate. Drizzle the pomegranate reduction over the scallops and around the orzo. Garnish with pomegranate arils and fresh thyme, if desired. Serve immediately.