Here's a lovely recipe for a light, antioxidant-rich dinner. I found it in "Light & Healthy 2010" from America's Test Kitchen. And it made my always hungry husband very happy.
Before you start, remove the muscle on the scallops. Now you say you buy clean scallops and there is no muscle, but I beg to differ. In fact, I shared this fact with a friend who just happened to be making scallops that night and she was shocked, shocked to find the small crescent shaped muscle on many of her scallops. This muscle will be incredibly tough when cooked. And it's so easy to simply peel it away from the side of the scallop. I had a dozen scallops and all but one had the muscle waiting to be removed.
As for this recipe, I made the reduction sauce first and then seared the scallops. That way I was able to make some rice and haricots vert.

I like this book and will share more recipes from it as I feed my man.

Thank you America's Test Kitchen.

PAN-SEARED SCALLOPS

1 1/2 pounds large sea scallops (about 16 scallops)

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons canola oil

Lemon wedges, for serving.

Lay the scallops out on a paper towel-lined plate and season with the salt and pepper. Lay a single layer of paper towels over the scallops and set aside.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Meanwhile, press the paper towel flush to the scallops to dry them. Carefully lay half of the scallops in the skillet and cook until golden brown on the first side, 1 to 2 minutes. Using tongs, transfer the scallops to a large plate, seared side facing up, and set aside.

Wipe out the skillet using a wad of paper towels. Add the remaining 1 tablespoon oil to the skillet and return to high heat until just smoking. Add the remaining scallops and cook until golden brown on the first side, 1 to 2 minutes.

Reduce the heat to medium, flip the scallops and return the first batch to the pan, golden brown side facing up. Cook until the sides have firmed up and all but the middle third of each scallop is opaque, 30 to 60 seconds longer. Transfer all the scallops to a platter and serve with the lemon wedges.

Serves 4.

Pomegranate Juice Reduction

2 cups pomegranate juice

3 sprigs fresh thyme

1 shallot, minced (about 3 tablespoons)

1/2 teaspoon cornstarch

1/2 teaspoon honey

Simmer all but 1 tablespoon of the pomegranate juice with the thyme and shallot in a small saucepan until the mixture has reduced to about 1/2 cup, 40 to 45 minutes.

Strain the sauce into a clean saucepan, discarding the solids, and return to a simmer. Whisk the remaining 1 tablespoon pomegranate juice with the cornstarch in a small bowl, then whisk into the simmering sauce and cook until thickened, about 1 minute. Stir in the honey. Drizzle over the scallops and serve.

Makes about 1/2 cup.