Seared Scallops with Pomegranate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These meaty, yet tender, shellfish are at their best when sprinkled with a delicate combination of sugar, salt, and pepper and seared in a hot cast iron skillet to lock in the juices. Serve on top of watercress and drizzle with a delicious sauce flavored with pomegranate juice, sweet balsamic vinegar, soy sauce, and a dash of heat from red pepper. 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 |
1/8 teaspoon freshly ground black pepper |
3 cups trimmed watercress (about 1 bunch) |
3/4 cup pomegranate seeds (about 1 pomegranate) |
Directions:
1. 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.
2. 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.
3. 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.
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