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Seared Scallops With Pomegranate

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Ingredients

Adjust Servings:
2 large pomegranates, halved crosswise
1/4 cup balsamic vinegar
2 tablespoons low sodium soy sauce
1/8 teaspoon fresh ground black pepper
1 dash ground red pepper
1 1/2 lbs sea scallops
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon fresh ground black pepper
3 cups trimmed watercress (about 1 bunch)
3/4 cup pomegranate seeds (about 1 pomegranate)

Nutritional information

304.4
Calories
46 g
Calories From Fat
5.2 g
Total Fat
0.7 g
Saturated Fat
40.9 mg
Cholesterol
1099.9 mg
Sodium
42 g
Carbs
7.2 g
Dietary Fiber
26.6 g
Sugars
24.6 g
Protein
264g
Serving Size

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Seared Scallops With Pomegranate

Features:
    Cuisine:

    I knew we would love this, since it is so similar to my Recipe #251149. The sauce is great, and I think you could use it for any meat as well. I skipped the sugar on the scallops, as they caramelize nicely as you sear them without it.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Seared Scallops With Pomegranate Sauce, Cooking Light 🙂 [havent made it yet so cooking and prep times are an estimate], I knew we would love this, since it is so similar to my Recipe #251149 The sauce is great, and I think you could use it for any meat as well I skipped the sugar on the scallops, as they caramelize nicely as you sear them without it , Cooking Light 🙂 [havent made it yet so cooking and prep times are an estimate]


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    Steps

    1
    Done

    Squeeze Juice from Pomegranate Halves Using a Citrus Reamer or Juicer to Measure 1 Cup.

    2
    Done

    Combine Juice, Vinegar, Soy Sauce, 1/8 Teaspoon Black Pepper, and Red Pepper in a Small Saucepan; Bring to a Boil.

    3
    Done

    Reduce Heat; Simmer Until Reduced by Half (about 15 Minutes), Stirring Frequently. Keep Warm.

    4
    Done

    Rinse Scallops; Pat Dry.

    5
    Done

    Heat Oil in a Cast-Iron Skillet Over Medium-High Heat.

    6
    Done

    Sprinkle Scallops With Salt, Sugar, and 1/8 Teaspoon Black Pepper.

    7
    Done

    Add Scallops to Pan; Cook 2 Minutes on Each Side or Until Done.

    8
    Done

    Arrange 1/2 Cup Watercress on Each of 6 Plates; Divide Scallops Evenly Among Plates.

    9
    Done

    Drizzle Each Serving With About 1 Tablespoon Sauce; Sprinkle With 2 Tablespoons Seeds.

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    Reagan Ward

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

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