Directions:
- In a small bowl, whisk togethr pomegranate juice, sugar, lime juice, cornstarch and rosemary. Set aside.
- Place almonds in a medium dry saucepan and set pan over medium heat. Cook for 3-5 minutes until almonds are golden brown, shaking pan frequently to prevent burning.
- Reserve 2 tablespoons of the almonds for garnish. Add pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer for 8-12 minutes until sauce thickens and reduces to 1/2 -1/3 cup . Meanwhile, heat oil in large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan.
- Cook for 2-3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
- Spoon sauce on a plate and arrange scallops on top.
- Garnish with reserved almonds and serve with steamed green beans, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.95 Kcal (540 kJ) | ||
| Calories from fat | 63.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Cholesterol | 6.75mg | 2% | |
| Sodium | 62.81mg | 3% | |
| Potassium | 154.05mg | 3% | |
| Total Carbs | 14.92g | 5% | |
| Sugars | 10.29g | 41% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 176.41 Kcal (739 kJ) | ||
| Calories from fat | 87.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 11% | |
|---|---|---|---|
| Cholesterol | 9.23mg | 2% | |
| Sodium | 85.93mg | 3% | |
| Potassium | 210.75mg | 3% | |
| Total Carbs | 20.41g | 5% | |
| Sugars | 14.08g | 41% | |
| Dietary Fiber | 0.67g | 2% | |
| Protein | 2.67g | 4% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 24.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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