Seared Scallops With Pomegranate Sauce

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

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Steps

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Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.

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Combine juice , vinegar , soy sauce , 1 / 8 teaspoon black pepper , and red pepper in a small saucepan.

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Bring to a boil.

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Reduce heat.

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Simmer until reduced by half , stirring frequently.

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Keep warm.

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Rinse scallops.

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Pat dry.

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Heat oil in a cast-iron skillet over medium-high heat.

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Sprinkle scallops with salt , sugar , and 1 / 8 teaspoon black pepper.

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Add scallops to pan.

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Cook 2 minutes on each side or until done.

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Arrange 1 / 2 cup watercress on each of 6 plates.

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Divide scallops evenly among plates.

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Drizzle each serving with about 1 tablespoon sauce.

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Sprinkle with 2 tablespoons seeds.

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Ingredients

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pomegranates, balsamic vinegar, low sodium soy sauce, fresh ground black pepper, ground red pepper, sea scallops, vegetable oil, salt, sugar, watercress, pomegranate seeds