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      RECIPE TITLE "Seared Scallops with Pomegranate Sauce Recipe"
    Source: © Cooking Light magazine,
    courtesy of Cooking.com

    yields 6 servingstime---difficulty moderate

    Look for pomegranate juice at markets specializing in Middle Eastern foods, or make fresh juice by squeezing the fruit as you would an orange. Gloves will protect you hands from stains. We call for a cast-iron skillet since you'll need a really hot pan to sear the scallops and keep them from sticking. This dish makes a lovely appetizer for six, or serves as an entrée for four.

      RECIPE 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
    3 cups trimmed watercress (about 1 bunch)
    3/4 cup pomegranate seeds (about 1 pomegranate)


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      RECIPE METHOD

    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.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts

    6 servings
    Facts per Serving
    Calories: 175 Fat: 3g Carbohydrates: 18g
    Cholesterol: 37mg Sodium: 592mg Protein: 20g
    Fiber: 1g % Cal. from Fat: 15% % Cal. from Carbs: 41%

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