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.
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