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Seared Scallops with Pomegranate Sauce

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.