Prepare fresh pomegranate juice, if necessary.* 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.)
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. Serve this pomegranate recipe.
*To prepare fresh pomegranate juice, cut 2–3 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.