Pan seared or grilled scallops are the two most popular ways of cooking and eating this tender fruit of the sea. Here we have combined it with a flavorful sauce created from the fruit of the pomegranate tree.
Servings:  6
Ingredients:
1/4 cup  pomegranate reduction sauce***      
1 tbs  aged balsamic vinegar (six to 12 year aged balsamic)***      
2 tbs  soy sauce, mild      
1/8 tsp  freshly ground pepper      
2 tsp  extra virgin olive oil      
pomegranate seeds optional      
1 tsp  lime juice      
1 1/2 lbs  sea scallops     

1. Warm a non-reactive saucepan over medium heat. Combine the pomegranate reduction sauce selected, balsamic vinegar, soy sauce, and black pepper. Stir the ingredients well and bring to a low boil and cook until desired thickness is reached. Remove from the heat and set aside.
2. Rinse the scallops and pat dry. Heat the oil in a skillet over medium-high heat. Lightly season the scallops with salt and pepper and add them to the pan once the oil is heated. Sear the scallops for two minutes on each side until cooked through and lightly golden brown.
3. Place the scallops on individual plates. Whisk the lime juice into the warm pomegranate sauce and stir once or twice. Drizzle the sauce over the scallops,sprinkle with pomegranate seeds and serve.
4. Vegetables that work well are fresh baby spinach leaves either fresh with scallops on top or spinach leaves lightly stir-fried and wilted or stir-fried baby bok-choy.
   

 Cooking Tips
***We suggest the following pomegranate reduction flavors for this recipe. Pomegranate Port, Tart Cherry Syrah, or Shiro Plum Sake. All of these sauces are available for purchase at clubsauce.com.
***By using an aged balsamic vinegar there is no need to add additional sweeteners such as sugar or agave syrup to the sauce.