We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumnal Scallop and Salsify with Pomegranate Reduction
Autumnal Scallop and Salsify with Pomegranate Reduction

Autumnal Scallop and Salsify with Pomegranate Reduction
A sophisticated dish featuring seared scallops paired with roasted salsify and a tangy pomegranate reduction.
Autumnal Scallop and Salsify with Pomegranate Reduction
Ingredients:
1
Servings
  • 200
    g
     scallop
  • 150
    g
     salsify
  • 100
    ml
     pomegranate juice
  • 20
    g
     butter
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 1
    tsp
     lemon zest
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Autumnal Scallop and Salsify with Pomegranate Reduction
Instructions:
  1. Peel and slice the salsify into batons, then blanch in boiling water for about 5 minutes.
  2. Drain the salsify and pat dry, then sauté in a pan with olive oil until golden brown.
  3. In a separate pan, reduce the pomegranate juice over medium heat until it thickens to a syrupy consistency.
  4. Finely chop the shallot and sauté in butter until translucent.
  5. Add the seared scallops to the pan with shallots, cooking for about 2 minutes on each side until golden.
  6. Plate the salsify and scallops, drizzle with pomegranate reduction, and garnish with lemon zest and chopped parsley.
Nutrition Per Serving 527 g Per 100g
Energy 654.8 kcal 124 kcal
Protein 51.4 g 9.8 g
Fibre 6.4 g 1.2 g
Salt 0.7 g 0.1 g
Sugar 18.3 g 3.5 g
Carbohydrates 55.9 g 10.6 g
Fat 33.7 g 6.4 g
  • 200
    g
     scallop
  • 150
    g
     salsify
  • 100
    ml
     pomegranate juice
  • 20
    g
     butter
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 1
    tsp
     lemon zest
  • 10
    g
     parsley
1
Servings
0

Peel and slice the salsify into batons, then blanch in boiling water for about 5 minutes.

Drain the salsify and pat dry, then sauté in a pan with olive oil until golden brown.

In a separate pan, reduce the pomegranate juice over medium heat until it thickens to a syrupy consistency.

Finely chop the shallot and sauté in butter until translucent.

Add the seared scallops to the pan with shallots, cooking for about 2 minutes on each side until golden.

Plate the salsify and scallops, drizzle with pomegranate reduction, and garnish with lemon zest and chopped parsley.

Contact About
Privacy Policy Terms of Service Sitemap