Alina’s Ristorante in South Deerfield MA

scallops with pomegranate and pistachios alina's
Martin Amaya is one of the great chefs in the pioneer valley. I have photographed his food before when he was in charge of the kitchen at Carmelina’s restaurant and was glad to have the chance to meet him again at Alina’s  in South Deerfield  that he opened with his wife Maritsa.

I  can verify that this dish  tastes even better than it looks. Here is a link the article in Preview Massachusetts, A Place Like Home to find out more about Chef Amaya and Alina’s.

Scallops with Pomegranate and Pistachios


4 U-10 dry sea scallops
1/2 cup pomegranate juice
1/3 cup lobster stock
1 tsp. brown sugar
2 oz. micro baby arugula
1 tsp. vegetable oil
1 tsp. roasted pistachios
2 tsps. sweet unsalted butter
Pinch of kosher salt


Put pomegranate juice, lobster stock and brown sugar into a sauce pan; bring to boil, simmer and reduce to 1/8 cup before slowly adding butter, using a whisk. In a separate sauté pan, add vegetable oil. Season scallops with kosher salt, add to pan and cook until golden brown on both sides. Plate the scallops near micro baby arugula and drizzle with pomegranate sauce. Sprinkle with roasted pistachios.