Seared Scallops W Pomegranate Sauce - 17.9g Carbs, 0.7g Fiber

From: Cooking Light December 2002

Look for pomegranate juice at markets specializing in Middle Eastern foods, or make fresh juice by squeezing the fruit as you would an orange. Gloves will protect you hands from stains. We call for a cast-iron skillet since you'll need a really hot pan to sear the scallops and keep them from sticking. This dish makes a lovely appetizer for six, or serves as an entr�e for four.

2 large pomegranates, halved crosswise 1/4 cup balsamic vinegar 2 Tbsp low-sodium soy sauce 1/8 tsp freshly ground black pepper

Dash of ground red pepper

1 1/2 lb sea scallops 2 tsp vegetable oil 1/4 tsp salt 1/4 tsp sugar 1/8 tsp freshly ground black pepper 3 cups trimmed watercress (about 1 bunch) 3/4 cup pomegranate seeds (about 1 pomegranate)

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.

Yield: 6 servings

Nutrition per Servings: 175 Calories, 14% from Fat, 2.7g Fat, 0.2g Sat, 1g Mono, 0.8g Poly, 20.2g Protein, 37mg Cholesterol, 53mg Calcium, 592mg Sodium, 17.9g Carbs, 0.7g Fiber, 0.7mg Iron

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