Pomegranate Reduction Sauce

About a month or so ago, POM Wonderful sent me some free juice and its taken me a while to finally use it. I bought a nice pork tenderloin, which I’ll probably defrost this week with another pomegranate sauce or marinade. Tonight however, I was in the burbs at my parents house and they bought some nice sea scallops that I decided would go well with a pomegranate reduction sauce. The next time I make it, I will make a slight change, more on that later.

You could use this sauce for a variety of things, like lamb, chicken, fish etc. I opted for some fresh sea scallops.

Yields about 1/2 cup
1 cup POM pomegranate juice
1/2 cup red wine vinegar (Next time, I will use balsamic vinegar, which I think would be better)
1/4 cup soy sauce
1 tablespoon olive oil
1/2 teaspoon rosemary
1/8 teaspoon paprika
pinch salt
pinch black pepper
1 1/2 tablespoon honey

Add all of the ingredients except the honey to a small saucepan. Bring to a boil, and then reduce to a simmer, until reduced by about a half. Add honey and reduce until about 1/2 cup remaining. Serve over your scallops/meat/etc.

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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4 Responses to Pomegranate Reduction Sauce

  1. Way to advertise for POM! Just wait till Patrick sees this :) LOL

    LOVE pomegranate flavored things: what a great idea to pair it with scallops.

  2. Haha. I don't think I have enough followers to provide successful advertising for them anyway.

    And thanks.

  3. DailyChef says:

    Yum! How did you get the free juice? It looks wonderful with your scallops.

  4. They just offered to send me some to try. I had never had it before.

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