Scallop Salad with Pomegranate and Almonds

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

Olive oil

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.

Published by daniatrapani

I believe in teaching, educating and making people aware of their health, diet and lifestyle choices. I encourage my clients to understand the importance of a healthy diet as well as a balanced lifestyle in order to achieve optimum results. Each of my clients is treated as an individual and I combine a mixture of nutrition and naturopathy to create a tailored health programme.

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