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Scallops with pomegranate

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Ingredients for 2 servings:

  • 6 scallop(s)
  • 100 g salicorns (samphire)
  • ½ pomegranate
  • 1 bulb(s) garlic, young
  • e.g. butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

appetizer

Heat the butter in a pan. Halve the unpeeled garlic and fry in the butter. Add the salicorns and toss to coat. Finally, fry the mussels for a maximum of two minutes on each side. Sprinkle the seeds from half a pomegranate over the top before serving.

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Written by John Myers

Professional Chef with 29 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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