1 cup pomegranate juice
2 tablespoons balsamic vinegar
1 teaspoon honey
1 tablespoonwheat-freetamari soy sauce
1/8 teaspoon black pepper
1 pound sea scallops
1 tablespoon(organic)unsalted butter
2 tablespoonsextra virginolive oil
1/8 teaspoon sea salt1/8 teaspoon pepper
1/4 cuppomegranateseeds (arils)
Combine pomegranate juice through black pepper in a small saucepan, Bring to a boil, stirring frequently, then reduce heat to simmer until juice mixture is reduced by half and starting to thicken. This takes about 15 to 20 minutes.Rinse scallops and pat dry. Melt butter in medium size skillet and add olive oil. When the oil and butter are hot, but not burned, place the scallops in the skillet.Cook until opaque and lightly browned on each side (about 2 minutes per side).
Serve scallops over black rice or pureed sweet potatoes. Drizzle with a tablespoon of pomegranate syrup and garnish with pomegranate seeds.