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| Seared Scallops w. Pomegranate Sauce |
| Ingredients 1 cup pomegranate juice 1/4 cup balsamic vinegar 2 tablespoons soy sauce, low sodium is okay freshly ground black pepper red pepper flakes 1 1/2 lbs sea scallops canola oil, for the pan coarse salt sugar 1 bunch watercress seeds from 1 pomegranate Method Combine juice, vinegar, soy sauce, a few twists of black pepper, and red pepper flakes in a small saucepan; bring to a boil. Reduce heat; simmer until reduced by half [15 minutes], stirring frequently. Keep warm while you prepare the scallops Rinse scallops; pat dry. Heat a few teaspoons of vegetable oil in a cast-iron skillet over medium-high heat. Sprinkle both sides of the scallops with salt, sugar, and a few twists of black pepper. Add scallops to pan; cook 2 minutes on each side, remove from heat. Mound watercress on a serving platter; arrange scallops over top. Drizzle watercress and scallops with pomegranate sauce; garnish with pomegranate seeds |
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