Ingredients:
Pomegranate Sauce--
- 2 large pomegranates, halved crosswise*
- 1/4 cup balsamic vinegar
- 2 Tbs. soy sauce
- 1/8 tsp. freshly ground black pepper
- Dash of ground red pepper
- 1 1/2 lbs. sea scallops
- 2 tsp. vegetable oil
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/8 tsp. freshly ground black pepper
- 1 bunch watercress, trimmed
- 3/4 cup pomegranate seeds (from about 1 pomegranate)
Squeeze juice from pomegranate halves using a citrus juicer to measure 1 cup of liquid. Combine juice, balsamic vinegar, soy sauce, black and red peppers in a small saucepan. Bring to a boil, reduce heat and simmer until mixture is reduced by half (about 15 minutes), stirring frequently. Remove from heat.
Rinse scallops and pat dry. Heat oil in a cast iron skillet over medium-high heat. Sprinkle scallops with salt, sugar, and black pepper. Add scallops to pan and cook 2 minutes on each side or until done.
Arrange 1/2 cup watercress on each of 6 plates, divide the scallops among the plates. Drizzle each serving with 1 Tbs. sauce and sprinkle with 2 Tbs. of pomegranate seeds.
*I made this when pomegranates were not really in season and they only yielded about half the juice necessary. I added bottled pomegranate juice to get to the amount needed.
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