Scallop Salad with Pomegranate and Almonds

This is a quick dish that is perfect served as a starter and great for the warm weather.

Scallop Salad Ingredients

• 2 Scallops halved
• A handful of pomegranate seeds
• A handful of chopped blanched almonds
• Olive oil
• A handful of rucola
• Himalayan Salt and pepper to season

Scallop Salad with Pomegranate and Almonds instructions:

1. Season the scallops with Himalayan salt and pepper and place on a pan over medium heat with the olive oil.
2. Cook on each side until golden brown. I cut my scallops in half so they have more flavour.
3. 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.