Pan Seared Scallops with Pomegranate Reduction

Pomegranate Sauce

• 1 cup pomegranate juice
• 1/4 cup balsamic vinegar
• 1 tablespoon soy sauce
• 1 shallot, minced
• 1 clove garlic, minced
• 1 teaspoon pink peppercorns
• 1 tablespoon olive oil
• pinch salt and black pepper

1. Add ingredients to a small sauce pan/pot
2. Bring to a boil for 2-3 minutes
3. Reduce heat to medium and simmer until the sauce is reduced by half.
4. Serve over scallops

Pan Seared Scallops

• 1 pound fresh sea scallops
• salt
• fine black pepper
• 2-3 tablespoons olive oil

1. Heat cast iron (or regular pan) over medium-high heat and add olive until it begins to smoke.
2. While pan is heating, wash scallops and then pat until completely dry. Season with a little salt and pepper on both sides.
3. When pan is ready, add scallops in batches of 4-6, depending on the size of your pan. Cook for approximately 2 minutes per side, or until each side has a nice brown sear.
4. Tip: for better results, keep scallops apart in pan and avoid them touching. This is why you cook in batches.
5. Serve immediately and top with pomegranate sauce, vegetable of your choice and white rice.