This delightful dish is not only bursting with flavor but also visually appealing. It's a creative creation from Solera, a renowned Spanish restaurant in midtown Manhattan, brought to you by its owner Rufino, a native of Galicia where scallops are abundant and treasured for their shells, which represent the region.
2tablespoonsof pomegranate seeds for optional garnish
Kosher or sea saltto taste
Instructies
Prepare the Pomegranate Glaze: In a medium skillet over medium heat, heat the olive oil.
Add the shallot, garlic, onion, carrot, celery, and mushrooms.
Cook, stirring, for about 1 minute.
Reduce the heat to low, cover, and cook for an additional 5 minutes.
Stir in the tomato and tomato paste and cook for approximately 2 minutes more.
Add the red wine, broth, bay leaf, and thyme.
Bring to a boil and cook uncovered, stirring occasionally, for about 30 minutes.
Allow the sauce to cool slightly, then strain it through a fine-mesh strainer into a small saucepan, pressing with a wooden spoon to extract as much liquid as possible (you should have about 1 cup of liquid).
Discard the solids.
Stir in the pomegranate juice, bring it to a boil, and continue cooking, stirring constantly until the glaze thickens, reduces to about 1/3 cup, and becomes syrupy.
Store it in a tightly covered jar.
Wrap each scallop with a piece of bacon.
Brush a stovetop griddle with olive oil and heat it over high heat until it starts smoking.
Add the scallops with the seam side of the bacon facing down.
Reduce the heat to medium-high and cook until the bacon's seam side is browned.
Flip the scallops and cook until they turn white and opaque on the inside and the bacon becomes browned on all sides, which should take about 5 minutes.
On individual plates, drizzle approximately 1 tablespoon of the pomegranate glaze.
Place 2 scallops on the glaze and garnish with pomegranate seeds if desired.
Season with a pinch of salt and serve the bacon-wrapped scallops with pomegranate glaze hot.