Seared Scallops With Pomegranate Sauce

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large pomegranates, halved crosswise
• 1/4 cup balsamic vinegar
• 2 tablespoons low sodium soy sauce
• 1/8 teaspoon fresh ground black pepper
• 1 dash ground red pepper
• 1 1/2 lbs sea scallops
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon fresh ground black pepper
• 3 cups trimmed watercress (about 1 bunch)
• 3/4 cup pomegranate seeds (about 1 pomegranate)

Recipe

• 1 squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
• 2 combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
• 3 reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. keep warm.
• 4 rinse scallops; pat dry.
• 5 heat oil in a cast-iron skillet over medium-high heat.
• 6 sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
• 7 add scallops to pan; cook 2 minutes on each side or until done.
• 8 arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
• 9 drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.