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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Seared Scallops with Pomegranate Sauce

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.

Cooking Light DECEMBER 2002

  • Yield: 6 servings

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.

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 14%
  • Fat: 2.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.2g
  • Carbohydrate: 17.9g
  • Fiber: 0.7g
  • Cholesterol: 37mg
  • Iron: 0.7mg
  • Sodium: 592mg
  • Calcium: 53mg
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Seared Scallops with Pomegranate Sauce recipe

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