Scallops With Pomegranate Syrup and Foriana Sauce

• 3 tablespoons shelled walnuts
• 3 tablespoons pine nuts
• 2 tablespoons chopped garlic
• 1 teaspoon dried oregano
• 2 tablespoons olive oil, more if necessary
• 4 tablespoons golden raisins
• Salt and black pepper to taste
• 3 tablespoons unsalted butter
• 12 large scallops, small white tough muscle on the side removed
• 2 teaspoons pomegranate syrup
• 1 tablespoon minced parsley, for garnish

1. Make Foriana sauce: place walnuts, pine nuts and garlic in a food processor and pulse fine, until the nuts are like granola.
2. Add oregano and pulse a few more times to combine.
3. Place olive oil in a small skillet over medium heat.
4. Add the nut mixture and cook 3 to 4 minutes, until nuts are aromatic.
5. Add raisins, and salt and pepper to taste and cook for 3 to 4 minutes more, until you can smell the raisins.
6. Stir frequently to avoid scorching.
7. Set aside.
8. Place butter in a medium skillet over medium heat.
9. Add the scallops, season with salt and cook until the bottoms are just golden, a few minutes.
10. Turn and dribble with pomegranate syrup.
11. Cook a few minutes more, until the bottoms of the scallops are golden.
12. Add the Foriana sauce.
13. Cover and warm the sauce and scallops together.
14. If scallops seem dry, dribble with olive oil.
15. Garnish with parsley and pomegranate seeds and serve alone, or with 1/3-pound thin spaghetti tossed with 3 tablespoons butter or olive oil and salt to taste.

walnuts, pine nuts, garlic, oregano, olive oil, golden raisins, salt, unsalted butter, pomegranate syrup, parsley

Taken from cooking.nytimes.com/recipes/1015953 (may not work)