seared scallops

We Cook! Mill’s Tavern Seared Scallops with Pomegranate Relish and Risotto – Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Seared Scallops with Pomegranate Relish and Risotto:
Delight in fresh scallops cooked to golden perfection, served atop creamy, Parmesan risotto. Adorned with a vibrant pomegranate relish, this dish from Mill’s Tavern offers a symphony of flavors in every bite, finished with a hint of zesty lemon and fresh herbs!

Seared Scallops (4 servings):

Preparation Time:5-7 minutes (to clean and season scallops)

Cooking Time: 4-6 minutes

  • 12 large sea scallops
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley for garnish


  1. Pat the scallops dry with paper towels and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add scallops to the skillet, ensuring they are not overcrowded. Cook for 1-2 minutes on each side until golden brown and opaque in the center.
  4. In the last minute of cooking, add butter and minced garlic to the pan basting the scallops with the melted butter.
  5. Drizzle with lemon juice and garnish with chopped parsley before serving.

Pomegranate Relish:

Preparation Time: 5-7 minutes


  • 1 cup pomegranate seeds
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste


  1. In a bowl, combine pomegranate seeds, red onion, cilantro, and lime juice.
  2. Season with salt and black pepper to taste.
  3. Mix well and let it sit for a few minutes to allow the flavors to meld.


Preparation Time: 5-7 minutes

Cooking Time: 25-30 minutes


  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste


  1. In a large pan, heat olive oil over medium heat. Add chopped onion and cook until softened.
  2. Add Arborio rice and cook, stirring, until lightly toasted.
  3. Pour in the white wine and cook until mostly absorbed.
  4. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
  5. Continue until the rice is creamy and al dente, about 18-20 minutes.
  6. Stir in Parmesan cheese and season with salt and black pepper to taste.

To Serve:

Plate the risotto, top it with seared scallops, and spoon the pomegranate relish over the scallops. Garnish with additional parsley or cilantro if desired.


About Executive Chef Edward Bolus and Mill’s Tavern:

mill's tavern recipe

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.

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