This is a quick dish that is perfect served as a starter and great for the warm weather.
2 Scallops halved
A handful of pomegranate seeds
A handful of chopped blanched almonds
A handful of rucola
Salt and pepper to season
Season the scallops with the himalayan salt and pepper and place on a pan over medium heat with the olive oil. Cook on each side until golden brown. I cut my scallops in half so they have more flavour. At the end add the almonds and cook for 1 minute. Serve the sautéed scallops on a plate and place the rucola on top followed by the pomegranate seeds and the almonds. As a dressing I used olive oil and balsamic vinegar. You can use olive oil with lemon if you prefer.