Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil. Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
Rinse scallops; pat dry. Heat oil in a cast-iron skillet over medium-high heat. Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper. Add scallops to pan; cook 2 minutes on each side or until done.
Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.
Made & served to recipe except used pom juice rather than starting with whole fruit. Strong negative reactions to the peppery watercress, should have made rice as a fall-back. Recommend you use anything other than watercress.
This was easy and delicious. I prepared the cauliflower Puree in advance and heated it when the scallops and vegetables were ready. The vegetables complimented the dish beautifully. I will serve this again.
This was amazing!!!! My husband keeps asking me to make it over and over. I used pure 100% Pomegranate juice from the health food store. No water or sugar added. Just 100% pomegrate juice. I came out exactly the same as sqeezing the pomegrate and cut the prep time by 30 min. Will make this recipe forever!!!
Made as the entree for a birthday dinner and was very pleased. Pressing the pom. juice took a while (I had to push the seeds into a sieve), but flavor is worth it. Used a white balsamic for fear the flavor of the dark would be too strong, but I'd go for the dark next time. Served with wild rice and broccoli. Give the sauce enough time to really thicken up--mine was a bit too thin, but everything else was done and dinner needed to go out.
Both my husband and I really enjoyed this dish. The sauce has a tangy taste with spicy notes. WONDERFUL recipe to use after a workout, was light but satisfying. I also paired it with gourmet wild rice-YUMMY! Will definitely use this recipe again.
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