Sunday, January 2, 2011

Pomegranate Salsa

Recently at one of O's amazing dinners he served sea scallops from the farmers market with a pomegranate salsa Unfortunately I don't have a photo to show how gorgeous this dish was. O had the salsa at his friend S's for Thanksgiving & I believe the original recipe came  from  Food and Wine.  The salsa is so delicious we decided to serve it with a bone in pork loin from Dickson's , for New Years Day dinner.  The recipe is so versatile with some variation you can make a simple dish extravagant.  

When O made the salsa for the scallops he used a little less Pomegranate Molasses than I used for the pork loiin

Pomegranate Salsa

1. Mix together and let sit for 5-10 minutes
1 large or 2 medium shallots minced
Juice of 1 lemon or 2 Tablespoons

2. Combine and add to the shallots approximately
1-2 Tablespoons of Pomegranate Molasses
2 Tablespoons to 1/2 cup of Extra Virgin Olive Oil

3. Add and mix in the following
Seeds of 1 large Pomegranate (cut in half and bang with a small hammper turn inside out and do your best to get all the seeds out without the inside pith)
1/2 bunch of roughly chopped flat leaf parsley (depending on the look you prefer ~the size of the pomegranate seeds looks great)
Sea Salt to taste
Freshly ground Black Pepper to taste

Serve with Chicken, Pork, or Seafood ~ add Avocado or Tomato for a variation.
Enjoy & Have Fun!

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