Glazed Scallops With Almonds

• 34 cup pomegranate juice
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice or 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon fresh rosemary, finely minced
• 12 cup slivered almonds, plus 2 Tbsp
• 1 tablespoon olive oil
• 1 12 lbs large scallops
• salt & freshly ground black pepper
• steamed green beans (optional)

1. In a small bowl, whisk togethr pomegranate juice, sugar, lime juice, cornstarch and rosemary.
2. Set aside.
3. Place almonds in a medium dry saucepan and set pan over medium heat.
4. Cook for 3-5 minutes until almonds are golden brown, shaking pan frequently to prevent burning.
5. Reserve 2 tablespoons of the almonds for garnish.
6. Add pomegranate mixture to the remaining almonds and bring to a simmer.
7. Reduce heat to low and simmer for 8-12 minutes until sauce thickens and reduces to 1/2 -1/3 cup .
8. Meanwhile, heat oil in large skillet over medium-high heat.
9. Season both sides of scallops with salt and black pepper and add to hot pan.
10. Cook for 2-3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
11. Spoon sauce on a plate and arrange scallops on top.
12. Garnish with reserved almonds and serve with steamed green beans, if desired.

pomegranate juice, sugar, lime juice, cornstarch, fresh rosemary, slivered almonds, olive oil, scallops, salt, green beans

Taken from www.food.com/recipe/glazed-scallops-with-almonds-362148 (may not work)