Sea scallops fried with pear in narsharab sauce

4 servings

30 minutes

Scallops sautéed with pear in narsharab sauce is an exquisite dish that combines the tenderness of seafood and the sweetness of caramelized fruits. Narsharab, a traditional pomegranate sauce, adds a rich sweet-sour note that harmoniously enhances the flavor of the scallops. Baked zucchini and eggplant provide textural variety and a soft vegetable freshness. This dish, inspired by European culinary tradition, is perfect for special occasions and romantic dinners. It can be served as a main treat that combines elegant presentation with rich flavor contrasts. Its ease of preparation makes it accessible even for home experimentation, while a final touch of lemon juice completes the gastronomic composition and refreshes the aftertaste.

Energy value per serving

• Calories: 511.4
• Proteins: 25g
• Fats: 39g
• Carbohydrates: 18.7g

Ingredients

• Sea scallops: 500 g
• Olive oil: 6 tbsp
• Garlic: 4 clove
• Parsley: 100 g
• Zucchini: 1 pc
• Eggplants: 1 pc
• Duchesse pears: 1 pc
• Narsharab sauce: to taste
• Salt: to taste
• Ground black pepper: to taste
• Lemon: 0.5 pc
• Olive mayonnaise: 2 tbsp

Cooking steps

1. Rinse the scallops in cold water and dry them.

   Required ingredients:

   • Sea scallops: 500 g

2. In a separate bowl, mix olive oil, 2 minced garlic cloves, parsley, salt, and pepper. Pour the resulting sauce over the scallops and let sit for half an hour.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Garlic: 4 cloves
   • Parsley: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Wash zucchini and eggplants in cold water, cut into large cubes without peeling, mix, add salt, pepper, and mayonnaise. Bake in the oven for 15 minutes, then add the remaining two cloves of garlic, finely chopped as well, and return to the oven for another 5 minutes.

   Required ingredients:

   • Zucchini: 1 piece
   • Eggplants: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive mayonnaise: 2 tablespoons
   • Garlic: 4 cloves

4. Slice the pear into 5 mm thick circles, pour with narsharab sauce, let it sit for 10 minutes, then fry in a well-heated pan for 1.5 minutes on each side.

   Required ingredients:

   • Duchesse pears: 1 piece
   • Narsharab sauce:  to taste

5. In another pan, sauté the scallops for no more than 4 minutes, otherwise they will lose their tenderness. Remove from heat and drizzle with lemon juice.

   Required ingredients:

   • Sea scallops: 500 g
   • Lemon: 0.5 piece

6. Layer on a plate: a slice of pear, vegetables, and scallops. Drizzle a little narsharab sauce for flavor. The dish is ready!

   Required ingredients:

   • Duchesse pears: 1 piece
   • Zucchini: 1 piece
   • Eggplants: 1 piece
   • Sea scallops: 500 g
   • Narsharab sauce:  to taste