(Double the recipe for 2 Servings...)
Wash and dry scallops. Set aside.
Heat a pan on between medium high to high, add your Herbs De Provence Oil and maple syrup.
once it's starts sizzling, add your scallops, pomegranate seeds, and balsamic vinegar.
The vinegar will start to caramelize with the Oil/syrup fast so keep mixing the sauce around with the seeds and scallops to form a glaze.
Pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
Add in your garlic and dash sea salt at the end of cooking.
Remove from heat.
Serve into dishes on top of a small bed of mashed potatoes and spoon sauce and pomegranate seeds over top.
Garnish with cracked black pepper and radish sprouts, if desired