Seared Sea Scallops with Quinoa Pilaf

(makes 6 servings)

Ingredients:

• 2 cups pomegranate juice
• 1½ tsp. reduced-sodium soy sauce
• 1½ tsp. Chinese five-spice powder
• ¼ cup finely chopped shallot
• 2 tsp. finely chopped fresh ginger
• 1 tsp. cornstarch
• 1 Tbsp. water
• 1 Tbsp. plus 1 tsp. olive oil
• 1 small onion, chopped
• 2 cups quinoa, rinsed
• 2 cups reduced-sodium chicken broth
• ¼ tsp. ground cinnamon
• ⅛ tsp. saffron threads, crushed
• ⅛ tsp. ground red pepper
• ½ cup raisins
• ½ cup dried cranberries
• ¼ cup toasted sliced almonds
• 2 tsp. lemon juice
• 2 lb. large sea scallops, patted dry
• ½ tsp. sesame oil
• 2 tsp. black sesame seeds (optional)

Preparation:

• Bring pomegranate juice, soy sauce, five-spice powder, shallot, and ginger to a simmer in small saucepan over medium-low heat. Cook until sauce reduces to ½ cup, about 45 minutes. Mix cornstarch and water in small bowl until smooth and add to sauce. Stir until thickened. Keep warm.
• Heat 1 tsp. of the olive oil in large pan over medium-high heat. Add onion and cook, stirring, 5 minutes. Stir in quinoa and cool 5 minutes.
• Stir in broth, cinnamon, saffron, and red pepper. Bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in raisins, cranberries, almonds, and lemon juice. Cover and set aside.
• Sprinkle scallops with salt and ground black pepper to taste. Heat 1 Tbsp. of the olive oil and ¼ tsp. of the sesame oil in large nonstick skillet over high heat. Cook half of the scallops, turning once, 4 minutes, or until opaque. Transfer to plate and keep warm.
• Repeat with remaining olive and sesame oils and scallops. Drizzle with pormegeanate-soy sauce and garnish with sesame seeds, if using. Serve with pilaf.

Make 6 Servings:

Weight loss recipes Amount Per Serving : 468 Calories, 20 g Protein, 72 g Carbohydrates, 6 g Dietary Fiber, 12 g Fat, 1.5 g Saturated Fat, 362 mg Sodium