Seared Scallops With Pomegranate Sauce

• 2 large pomegranates, halved crosswise
• 1/4 cup balsamic vinegar
• 2 tablespoons low sodium soy sauce
• 1/8 teaspoon fresh ground black pepper
• 1 dash ground red pepper
• 1 1/2 lbs sea scallops
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon fresh ground black pepper
• 3 cups trimmed watercress (about 1 bunch)
• 3/4 cup pomegranate seeds (about 1 pomegranate)

1. Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
2. Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
3. Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
4. Rinse scallops; pat dry.
5. Heat oil in a cast-iron skillet over medium-high heat.
6. Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
7. Add scallops to pan; cook 2 minutes on each side or until done.
8. Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
9. Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.

balsamic vinegar, soy sauce, fresh ground black pepper, ground red pepper, scallops, vegetable oil, salt, sugar, fresh ground black pepper, trimmed watercress, pomegranate seeds

Taken from www.food.com/recipe/seared-scallops-with-pomegranate-sauce-210664 (may not work)