Citrus Scallops With Raspberry-Pomegranate Glaze

• Citrus Scallops
• 1 pound scallops
• 1 lemon, zested and juiced
• 1 orange or blood orange, zested and juiced
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chopped parsley for garnish
• Raspberry-Pomegranate Glaze
• 1/2 cup pomegranate juice
• 1/2 cup red wine
• 1 tablespoon raspberry jam

1. Dry the scallops well with a paper towel and season with salt and pepper. This helps to get a nice caramelized crust on the outside. Saute in the olive oil for a couple minutes on each side. Flip when they start to get browned and golden.
2. Meanwhile, combine the lemon and orange zest and juice and honey. Add to the scallops and let the juices cook down and coat the scallops. Make sure to not overcook the scallops. I like to use a large saute or frying pan so that the juices will cook down quickly.
3. Plate the scallops and drizzle with the raspberry-pomegranate glaze. Garnish with some parsley.
4. Combine the ingredients in a saucepan and reduce by half. You want it to thicken but still be able to drizzle.
5. Optional, but it does make it more elegant- strain the glaze through a sieve to remove the raspberry seeds.

scallops, lemon, orange, honey, extra virgin olive oil, parsley, raspberrypomegranate glaze, pomegranate juice, red wine, raspberry

Taken from food52.com/recipes/15669-citrus-scallops-with-raspberry-pomegranate-glaze (may not work)