Seared Scallops With Pomegranate Almond Glaze

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Almond Board of California

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Ingredients

3/4 cup pomegranate juice

2 tablespoons sugar

1 tablespoon fresh lime or lemon juice

2 teaspoons cornstarch

1 teaspoon finely minced fresh rosemary

1/2 cup slivered almonds, plus 2 tablespoons

1 tablespoon olive oil

1 1/2 pounds large sea scallops

Salt and freshly ground black pepper

Steamed green beans (optional)

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