Seared Scallops with Pomegranate Sauce

Becky Luigart-Stayner; Lydia DeGaris-Pursell
These meaty, yet tender, shellfish  are at their best when sprinkled with a delicate combination of sugar, salt, and pepper and seared in a hot cast iron skillet to lock in the juices. Serve on top of watercress and drizzle with a delicious sauce flavored with pomegranate juice, sweet balsamic vinegar, soy sauce, and a dash of heat from red pepper.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 175
Caloriesfromfat 14 %
Fat 2.7 g
Satfat 0.2 g
Monofat 1 g
Polyfat 0.8 g
Protein 20.2 g
Carbohydrate 17.9 g
Fiber 0.7 g
Cholesterol 37 mg
Iron 0.7 mg
Sodium 592 mg
Calcium 53 mg

Ingredients

2 large pomegranates, halved crosswise
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
1 1/2 pounds sea scallops
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
3 cups trimmed watercress (about 1 bunch)
3/4 cup pomegranate seeds (about 1 pomegranate)

Preparation

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.

Note:

December 2002