Page 37 - South Mississippi Living - February, 2024
P. 37

 Pan Seared Scallops with Quinoa Pomegranate Salad, Butternut Squash Puree, Pomegranate Beurre Blanc, and Garnished with Fried Leeks
   Pan Seared Scallops
12 large sea scallops (patted dry) Salt and black pepper to taste
2 tbsp olive oil
2 tbsp unsalted butter
1) Season the scallops with salt and black pepper.
2) Heat olive oil and butter in a large skillet over medium-high heat.
3) Add the scallops to the skillet, making sure not to overcrowd them. Sear
for 1-2 minutes on each side or until golden brown and cooked through.
4) Remove the scallops from the skillet and set them aside.
Quinoa Pomegranate Salad
1 cup quinoa (cooked according to package instructions)
1 cup pomegranate seeds
Salt and black pepper to taste
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1⁄2 lemon (juiced)
1/3 cup fresh Italian parsley (chopped)
1) In a large bowl, combine cooled cooked quinoa, pomegranate seeds, and parsley.
2) Season with salt and black pepper.
3) In a small bowl, whisk together olive
oil, lemon juice, and balsamic vinegar. Pour the dressing over the salad and toss to combine.
4) Chill in fridge until time to serve.
Butternut Squash Puree
1 medium-sized butternut squash (halved and deseeded)
6 tablespoons unsalted butter
Salt and black pepper to taste
Fried Leeks
2 large leeks (cleaned and trimmed) Vegetable oil for deep frying
Salt and black pepper to taste
1) Cut the leeks into strips, discarding the tough dark green parts.
2) Soak the leek strips in a bowl of cold water to remove any dirt or grit. Drain well and pat them dry with paper towels.
3) Add enough vegetable oil to submerge the leeks in a walled skillet or pot.
4) Heat the oil to 350°F.
5) Carefully drop the leeks into the hot oil,
making sure not to overcrowd the fryer
or pot.
6) Fry the leeks for 2-3 minutes or until
they turn golden brown and become
7) Use a slotted spoon or tongs to remove
the fried leeks from the oil, allowing any excess oil to drain. Set aside on a paper towel.
1) Spoon a portion of butternut squash puree into each dish.
2) Place a generous amount of quinoa pomegranate salad across the puree.
3) Top the quinoa salad with 3 seared scallops.
4) Drizzle the pomegranate beurre blanc around the outer rim of the puree.
5) Garnish with fried leeks. Serve.
1) Preheat oven to 350°F.
2) On a nonstick baking sheet, place
butternut squash halves.
3) Thinly slice 3 tablespoons of butter and
place all over the squash.
4) Bake squash for 60 minutes, or until
fork tender.
5) Peel and add squash to the food
processor with the remaining butter. Set aside.
Pomegranate Beurre Blanc
1/2 cup pomegranate juice 1/4 cup white wine
2 shallots (finely minced)
1/2 cup unsalted butter (cold and cubed) Salt and black pepper to taste
1) In a saucepan, combine pomegranate juice, white wine, and minced shallots. Simmer over medium heat until the liquid is reduced by half.
2) Reduce heat to low and whisk in the cold butter cubes one at a time until the sauce is smooth and creamy.
3) Season with salt and black pepper.
February 2024 | 37
 Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.
Instagram: @Southrngritskitchen

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