Seared Scallops With Pomegranate Sauce Recipe

Name: Seared Scallops With Pomegranate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
2
Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
3
Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
4
Rinse scallops; pat dry.
5
Heat oil in a cast-iron skillet over medium-high heat.
6
Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
7
Add scallops to pan; cook 2 minutes on each side or until done.
8
Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
9
Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large pomegranates, halved crosswise, 1/4 cup balsamic vinegar, 2 tablespoons low sodium soy sauce, 1/8 teaspoon fresh ground black pepper, and more.

Yes, Seared Scallops With Pomegranate Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Scallops With Pomegranate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions