Seared Scallops with Pomegranate Sauce

Seared Scallops with Pomegranate Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 3 cups trimmed watercress (about 1 bunch)
  • ¼ teaspoon sugar
  • 2 large pomegranates, halved crosswise
  • Dash of ground red pepper
  • 1 ½ pounds sea scallops
  • 2 teaspoons vegetable oil
  • 1/8 teaspoon freshly ground black pepper
  • + 5 more ingredients
    • ¼ cup balsamic vinegar
    • 2 tablespoons low-sodium soy sauce
    • 1/8 teaspoon freshly ground black pepper
    • ¾ cup pomegranate seeds (about 1 pomegranate)
    • ¼ teaspoon salt

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. ...

View full recipe at My Recipes

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