Ingredients
-
2
-
1/4
-
2
-
1/8
-
1
-
1 1/2
-
2
-
1/4
-
1/4
-
1/8
-
3
-
3/4
-
-
-
Directions
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]
Discover ground-breaking new supplements! SHOP & SAVE
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. |
