Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels. Set aside.

In a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boil over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil for 10 minutes or until reduced. Set aside.

Meanwhile, in a large skillet heat 1 teaspoon of the oil over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and the 1/8 teaspoon of pepper. When skillet is hot, add scallops; cook for 2 minutes without stirring (you are searing the scallops). Turn scallops and cook 2 minutes more until scallops are opaque in the middle. Transfer to a plate.

Wipe skillet clean; add the remaining 2 teaspoons of oil. Add spinach in 2 to 3 batches, toss 30 seconds to 1 minute or until slightly wilted. Season with remaining salt.

Place spinach and scallops on plates; drizzle with sauce. Top with pomegranate seeds.