For a pretty presentation, spoon the pomegranate glaze onto the dinner plate first and arrange scallops over top. I also recommend serving the scallops and sauce with steamed green beans and rice or couscous on the side, so you don’t miss a drop of the delectable glaze!

The pomegranate glaze is incredibly versatile so feel free to double the recipe for the glaze portion and use the extra sauce over roasted chicken breasts, turkey tenderloin, pork chops and pork tenderloin.

In a small bowl, whisk together pomegranate juice, sugar, lime juice, cornstarch, and rosemary.  Set aside.

Place almonds in a medium, dry saucepan and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Reserve 2 tablespoons (30 mL) of the almonds for garnish. Add the pomegranate mixture to the remaining almonds and bring to a simmer.  Reduce heat to low and simmer 8 to 12 minutes, until sauce thickens and reduces to 1/3-1/2 cup (75-125 mL).

Meanwhile, heat oil in a large skillet over medium-high heat.  Season both sides of scallops with salt and black pepper and add to hot pan.  Cook 2 to 3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside. Spoon the sauce on a plate and arrange the scallops on top.  Garnish with reserved almonds and serve with steamed green beans, if desired.

Makes 4 servings
Active time: 10 minutes
Start to finish time: 30 minutes

Per serving for 4 servings: 346 calories, 11.3 g total fat (1.1 g saturated fat, 6.8 g monounsaturated fat, 2.4 g polyunsaturated fat), 30 g carbohydrate, 31 g protein, 56 mg cholesterol, 1.6 g fibre, 75 mg calcium, 132 mg magnesium, 317 mg sodium, 811 mg potassium, 3.9 mg vitamin E