Good Day Atlanta viewer information March 12, 2019


4 Serving, Prep Time 15 Minutes, Total Time 45 Minutes
For Scallops:
12 fresh or frozen Scallops
3 teaspoons of Olive oil
Kosher Salt to taste
1 tablespoon of Minced Garlic
Dusting of Pepper 

For Spinach with Pomegranate Sauce:
¾ cup 100% pomegranate juice
2 tablespoons honey
½ teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
¾ teaspoon cornstarch
3 tablespoons vegetable oil
¼ teaspoon sugar
¼ teaspoon ground black pepper
1 10 oz. fresh baby spinach
¼ pomegranate seeds
Pinch of Kosher salt 
For Cauliflower Puree:
1 tablespoon of minced garlic
1 head of cauliflower, trimmed and cut into florets
1 cup of Heavy Cream
1 cup of Chicken Stock
Kosher Salt to taste

For Cauliflower:
In large saucepan, melt butter over medium high heat. Add garlic and cook. Do not let the garlic brown. Add cauliflower, cream and stock. Cover bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5-6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by three-quarters. Use a blender and blend hot cauliflower and liquid for a very smooth puree. Season with salt to taste. Put in a squeeze bottle and squeeze circles on the inside of plate.
Pomegranate Sauce: 
For sauce, in a medium saucepan combine pomegrante juice, honey, coriander, and cinnamon; bring to boiling over medium-high heat. In as all bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil, uncovered, about 10 minutes or until reduced and slightly syrupy. Put in a squeeze bottle and squeeze circles on the inside of plate.
For Scallops:
In an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat to heat the skillet. Sprinkle scallops with kosher salt and pepper. When skillet is very hot, add garlic and scallops; cook for 1-2 minutes no more than 2 minutes to avoid rubbery texture (the scallops should be well seared with a brownish color on both sides or just until scallops are opaque in the center). Transfer scallops of four each on top of circles on plates.
For Spinach: 
Add spinach in batches; toss for 1to 2 minutes or just slightly wilted with bright green color. Season with pinch of salt and black pepper.

Drizzle with sauce and sprinkle with pomegranate seeds.