clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Maple Balsamic-Glazed Scallops with Pomegranate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lindsay Cotter
  • Total Time: 15 minutes
  • Yield: 2 1x


One Pan Maple Balsamic-Glazed Scallops with Pomegranate


  • 78 oz scallops (about 78 medium to large scallops)
  • 1/2 to 1 tbsp salted butter or oil (use less if you are wanting lighter)
  • 1 tbsp maple syrup
  • 3 tbsp pomegranate seeds (cleaned and dried) – Extra to garnish
  • 1/2 to 1 tbsp balsamic vinegar
  • 1/4 tsp minced garlic
  • Fine sea salt and black pepper to taste

*see notes for doubling


  1. Wash and dry scallops. Set aside.
  2. Heat a pan on between medium high to high, add your butter and maple syrup.
  3. Once it’s starts sizzling, add your scallops, 1-2 tbsp pomegranate seeds, and balsamic vinegar.
  4. The vinegar will start to caramelize with the butter/syrup fast so keep mixing the sauce around with the seeds and scallops to form a glaze.
  5. Add in your garlic and dash sea salt.
  6. Pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
  7. Remove from heat.
  8. Serve into dishes and spoon sauce and extra fresh pomegranate seeds over top.
  9. Garnish with cracked black pepper.


Serving size: 4 oz Calories: 250 Fat: 13.5 Saturated fat: 3.5 Carbohydrates: 14 Sugar: 7 Fiber: 1.5 Protein: 18

If you would like double the amount scallops being use, I recommend reducing sauce. 1 to 1:5.

EXAMPLE – For 15 scallops (doubled), use 1.5 times amount of the sauce. Not twice as much. Please comment for questions. Happy to answer!

  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Main
  • Method: stove
  • Cuisine: american