Seared Scallops With Pomegranate Sauce

Total Time
55mins
Prep 40 mins
Cook 15 mins

Cooking Light :) [haven’t made it yet so cooking and prep times are an estimate]

Ingredients Nutrition

Directions

  1. Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
  2. Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
  3. Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
  4. Rinse scallops; pat dry.
  5. Heat oil in a cast-iron skillet over medium-high heat.
  6. Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
  7. Add scallops to pan; cook 2 minutes on each side or until done.
  8. Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
  9. Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.

Reviews

(1)
Most Helpful

I knew we would love this, since it is so similar to my Recipe #251149. The sauce is great, and I think you could use it for any meat as well. I skipped the sugar on the scallops, as they caramelize nicely as you sear them without it.

Maito November 28, 2012

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