Scallops With Pomegranate Syrup and Foriana Sauce Recipe (2024)

Unusual combination of ingredients beckoned. Made per recipe with exception of substituting pistachios for pine nuts (allergy for latter). Outcome was delicious. Note ingredients list does not name pomegranate seeds are garnish although photo shows them on dish. So seeded a fresh pomegranate and used them per photo. A very nice addition for eye appeal, tartness and texture. This made it to our "keeper" file.

Followed recipe exactly, for maybe first time ever. Uncommon flavor combinations. Delicious. Suggest: instead of mixing sauce with scallops, just toss sauce with pasta and top with scallops.

Doubled the walnut+ pinenut recipe. This "updated" noci - or walnut pesto - is a keeper! The combo is at once light and fluffy, salty and sweet. I used dark raisins for color contrast and a touch of pomegranate molasses/syrup (meant for the scallops) to bind nuts together for a loose, crumbly pesto. Texture is like lightly fried bread crumbs. Perfect with scallops but makes a great vegetarian pasta dish as well.

This is phenomenal! My spouse substituted Vermont (Runamok) ginger-infused maple syrup plus blackberry ginger ginger for the pomegranate molasses.

I had most of the ingredients so gave it a go last night, and it was a huge success. Low on pine nuts, so I supplemented with hazelnuts, and since I also had shrimp, I cooked them alongside the shrimp. The pomegranate syrup gave the dish a delicious tart yet sweet lift. I wish I had paid attention to the photo because I didn’t add pomegranate seeds to the dish though I had a pomegranate on the counter as I was cooking. My husband thought the “sauce” (more like a spread) was unique and delicious.

Doubled the walnut+ pinenut recipe. This "updated" noci - or walnut pesto - is a keeper! The combo is at once light and fluffy, salty and sweet. I used dark raisins for color contrast and a touch of pomegranate molasses/syrup (meant for the scallops) to bind nuts together for a loose, crumbly pesto. Texture is like lightly fried bread crumbs. Perfect with scallops but makes a great vegetarian pasta dish as well.

Went great with boneless lamb leg and green beans. Will definitely make again!

Fantastic! Served it with a Georgian amber wine (Kisi)

I'm from the UK so measuring nuts and garlic in tablespoons seems a bit odd to me. I used 50 g of each nut and 3-4 cloves of garlic and this worked a treat. The Foriana sauce was amazing. I used pomegranate molasses and topped it with fresh pomegranate. It seemed a bit dry (I might have been mean with the olive oil) so I added a drizzle at the table. 10/10

Surprise surprise. This rocks for an unusual set of ingredients. I had hazelnuts instead of pine and regular raisins. Don't not make this- you'll be sorry!

Followed recipe exactly, for maybe first time ever. Uncommon flavor combinations. Delicious. Suggest: instead of mixing sauce with scallops, just toss sauce with pasta and top with scallops.

Pomegranate syrup and arils were in short supply, so I used some orange syrup left over from a recent NYT partially candied whole orange recipe with candied orange zest, mixed with home made raspberry jam for color. It was wonderful. Used frozen scallops thawed just enough to remove the ice crust, then dried on paper towels before browning, which seems an important step

Delicious! However when I put the pomegranate syrup on it ran to the bottom of the scallops and formed a blackened crust. Still good but not what I was expecting. I may try to cook it down a bit next time.

Made this with shrimp instead of scallops. Didn't have golden raisins in the pantry, so used regular raisins. It was still fabulous. Will make again. And again.

So tasty! I had no pomegranate syrup but it was delicious without it.

Unusual combination of ingredients beckoned. Made per recipe with exception of substituting pistachios for pine nuts (allergy for latter). Outcome was delicious. Note ingredients list does not name pomegranate seeds are garnish although photo shows them on dish. So seeded a fresh pomegranate and used them per photo. A very nice addition for eye appeal, tartness and texture. This made it to our "keeper" file.