Asparagus and potato salad with fried scallops

Ingredients for 4 servings:

• 500 g potato(s), waxy
• 750 g asparagus, white
• Salt
• 2 tsp sugar
• 2 tbsp white wine vinegar
• pepper
• 1 pomegranate
• 8 tbsp olive oil
• 1 bunch of rocket
• 8 scallops, shelled
• ½ tbsp butter
• Sea salt, coarse

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cook the potatoes with their skins on in salted water for 20 minutes. Drain. Let cool. Peel the asparagus, trim the ends, and cut into 3 cm long pieces. Cook the asparagus in salted water with 1 teaspoon of sugar for 10-12 minutes. Drain, reserving 200 ml of the asparagus water. Peel the potatoes and cut into ½ cm thick slices. Place the potatoes and asparagus in a bowl. Mix the asparagus water with 1 tablespoon of vinegar, salt, and pepper, and pour over the vegetables. Mix carefully and let cool. Halve the pomegranate. Squeeze the juice from one half. Remove the seeds from the other half. Mix the pomegranate juice with 1-2 tablespoons of vinegar, 1-2 teaspoons of sugar, salt, and pepper. Gradually stir in 6 tablespoons of olive oil. Trim and wash the arugula, and spin dry. Pat the scallops dry. Heat 2 tablespoons of oil and butter in a pan. Fry the mussels for 2 minutes on each side over medium-high heat, season with sea salt and pepper. Toss the salad with arugula and serve with pomegranate vinaigrette and the scallops.