Seared Scallops With Pomegranate Sauce

• pomegranates↗2 large

  halved crosswise

• balsamic vinegar↗1⁄4 cup
• low sodium soy sauce↗2 tbsp
• fresh ground black pepper↗1⁄8 tsp
• ground red pepper↗1 dash
• sea scallops↗1 1⁄2 lb
• vegetable oil↗2 tsp
• salt↗1⁄4 tsp
• sugar↗1⁄4 tsp
• fresh ground black pepper↗1⁄8 tsp
• watercress3 cup

  trimmed (about 1 bunch)

• pomegranate seeds↗3⁄4 cup

  about 1 pomegranate

Step-by-step instructions

1. 1

   Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.

2. 2

   Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.

3. 3

   Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.

4. 4

   Rinse scallops; pat dry.

5. 5

   Heat oil in a cast-iron skillet over medium-high heat.

6. 6

   Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.

7. 7

   Add scallops to pan; cook 2 minutes on each side or until done.

8. 8

   Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.

9. 9

   Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.