Seared Scallops with Pomegranate Sauce

By VegasBartender

Calories: 175 (14% from fat)
Fat: 2.7g (sat 0.2g, mono 1g, poly 0.8g)
Protein: 20.2 g
Carbs: 17.9g
Fiber: 0.7g
Chol: 37mg
Iron: 0.7mg
Sodium: 592mg
Calc: 53mg

Ingredients

• 1 large pomegranates, halved crosswise
• 1/2 c balsamic vinegar
• 2 Tbsp low-sodium soy sauce
• 1/8 tsp freshly ground black pepper
• Dash of ground red pepper
• 1 1/2 lbs sea scallops
• 2 tsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/8 tsp freshly ground black pepper
• 3 c trimmed watercress (about 1 bunch)
• 3/4 c pomegranate seeds (about 1 pomegranate)

Preparation

Step 1

1) Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice, vinegar, soy sauce, 1/8 tsp 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.

2) Rinse scallops; pat dry. Heat oil in a cast-iron skillet over medium0high heat. Sprinkle scallops with salt, sugar, and 1/8 tsp black pepper. Add scallops to pan; cook 2 minutes on each side or until done.

3) Arrange 1/2 c watercress son each of 6 plates; divide scallops evenly among plates. Drizzle each serving with about 1 Tbsp sauce, sprinkle with 2 Tbsp seeds.

Yield: 6 servings