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Scallops on Bed of Lettuce with Pomegranate Sauce

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Scallops on Bed of Lettuce with Pomegranate Sauce

The perfect scallops on bed of lettuce with pomegranate sauce recipe with a picture and simple step-by-step instructions.

Ingredients for the scallop

  • 8 piece Scallops
  • 2 tbsp Breadcrumbs
  • 1 piece Egg
  • 2 tbsp Safflower oil

Ingredients for the sauce

  • 1 tbsp Pomegranate syrup
  • 1 tbsp Bianco balsamic vinegar
  • 2 tbsp Freshly squeezed orange juice
  • 1 tbsp White wine
  • 0,5 tbsp Olive oil

Ingredients for the salad

  • 100 g Lamb’S lettuce
  • 100 g Radicchio
  • 150 g Oyster mushrooms
  • 10 piece Cherry tomatoes
  • 0,5 tbsp Bianco balsamic vinegar
  • 1 tbsp Olive oil
  • 1 Tbsp. Freshly squeezed orange juice
  • 1 toe Garlic fresh
  • 2 piece Shallots
  • 0,5 Vol. Parsley
  • 1 quantity Salt
  • 1 quantity Pepper from the grinder

Prepare scallops

  1. Wash the scallops, drain with a napkin and twist in the beaten egg, then twist in the breadcrumbs. Preheat the safflower oil in the deep fryer and deep-fry it until golden, keep it warm until the other ingredients are ready.

Prepare mushrooms:

  1. Quarter the mushrooms, dice the shallots and finely chop the garlic clove, put everything in a pan with olive oil, then add the cherry tomatoes and fry everything together, season with salt and pepper to taste.

Prepare garnet apple sauce:

  1. 1 tbsp. Garnet apple syrup and 1 tbsp. light balsamic vinegar, 2 tbsp. Orange juice, 1 tbsp. White wine and ½ tbsp. Mix the olive oil together well.

Prepare salad:

  1. 1 Cut the shallot into small pieces and place in a salad bowl, add olive oil, light balsamic vinegar and orange juice and mix briefly, add the lamb’s lettuce and red lettuce and mix carefully from bottom to top, salt and pepper to taste (be careful with salt and pepper as also contained in the mushrooms).

Serve

  1. Spread the salad in a flat plate, add the fried mushrooms and add the scallops, drizzle with the pomegranate sauce and garnish with chopped parsley.
Dinner
European
scallops on bed of lettuce with pomegranate sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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