Prep Time
10 Mins
Cook Time
20 Mins
Yield
4 servings

How to Make It

In a small bowl, whisk together pomegranate juice, sugar, lime juice, cornstarch, and rosemary. Set aside. Place almonds in a medium, dry saucepan and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Reserve 2 tablespoons of the almonds for garnish. Add the pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer 8 to 12 minutes, until sauce thickens and reduces to 1/3-1/2 cup. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan. Cook 2 to 3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside. Spoon the sauce on a plate and arrange the scallops on top. Garnish with reserved almonds and serve with steamed green beans, if desired.

Nutrition information per serving for 4 servings:
Calories 346 kcals, Cholesterol 56 mg, Total fat 3 g, Fiber 6 g, Saturated 1 g, Calcium 75 mg, Monounsaturated 8 g, Magnesium 132 mg, Polyunsaturated 4 g, Sodium 317 mg, Carb 30 g, Potassium 811 mg, Protein 31 g, Vitamin E 9 mg

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