In this recipe the buttery texture of the scallops meets the bittersweet taste of the pomegranate, the bitterness of the rocket and the crunchy almonds: flavours and textures in balance with each other in a recipe for special occasions.

 

BITS AND BOBS – SERVE 4

FOR THE SKEWERS

Half a pomegranate

8 small scallop skewers

1 TBS olive oil

Salt and pepper

FOR THE SALAD:

fresh rocket

half a pomegranate

40 g flaked almonds

Olive oil, salt and pepper for the seasoning

 

FOR THE JELLY

1 pomegranate

3 gelatine sheets

Black pepper

PREP TIME: 3 hrs 15’

Pomegranate scallops
Pomegranate scallops

 

READY…STEADY…COOK!

THE SKEWERS

Gently clean the scallops and thread them onto wood skewers. Split open a pomegranate and squeeze half its seeds. Filter the juice and set aside.

Heat a non-stick frying pan. Cook the skewers over a high heat for a few minutes. Add salt and pepper. Pour the pomegranate juice before serving.

 

THE GELLY

Soak the gelatine sheets in a bowl with cold water for 5 to 10 minutes.

Split a pomegranate and squeeze the seeds. Filter the juice and pour it in a small saucepan.

Add a pinch of black pepper and when the juice is about to boil, wring gently the gelatine sheets and add them to the warm liquid. Turn off the gas and stir until the sheets melt.

Cover a baking tray with cling film and pour on the jelly. Let it set in the fridge for 3 hours, or until the jelly is solid. When the jelly is ready, cut into cubes. Serve with rocket salad, pomegranate seeds and flaked almonds.

 

 

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