Seared Scallops With Pomegranate Sauce - cooking recipe

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)

Preparation

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