Preparation:

POM Beurre Fondue:
Prepare fresh pomegranate juice*, combine the pomegranate juice and mango juice (or nectar) in a saucepan and simmer over medium-low heat, reducing to 1 cup, add the rice wine vinegar and bring to a heavy simmer, remove from the stove and swirl in the butter, cube by cube, until completely melted. (You can use a handheld immersion blender to better emulsify the sauce.)

Seared Day Boat Scallops:
Heat 1/2 tablespoon of olive oil in a saute pan over medium heat, add the pea shoots, cooking until wilted, about 1 minute, finish with chopped garlic, sea salt and black pepper, place small beds of wilted shoots onto serving plates, heat another saute pan over high heat, add 1 tablespoon of olive oil and quickly sear the scallops, being careful not to overcook (about 1 minute each side), remove from the pan and season with sea salt and black pepper, place on top of wilted shoots and sauce with the pomegranate beurre fondue.

Notes:

* For 1 cup of juice, cut 2 to 3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Nutritional Information:

Nutrients per Serving (1 scallop): 122 calories (71 calories from fat), 4g protein, 8g total fat (4g saturated), 8g carbohydrates, 1g dietary fiber, 20mg cholesterol, 3g total sugars, 49mcg vitamin A RE, 30mg sodium, 108mg potassium, 3mg vitamin C