Seared Scallops with Pomegranate Sauce
Seared Scallops with Pomegranate Sauce is a gluten free, fodmap friendly, and vegan recipe with 6 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 121 calories, 3g of protein, and 3g of fat. A mixture of sugar, pomegranate seeds, soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
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.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.
Hanna Chardonnay
With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.