Ingredients:
- 1 shallot, finely chopped
- Sea salt and black pepper to taste
- 6 scallops
- Couple of big pinches of micro-greens
- Zest of 1 lime
- 2 tablespoon of pomegranate seeds
- 2 dragon fruit chips {Optional)
- A L’ Olivier Extra Virgin Olive Oil for finishing
Preparation:
Time: 20 minutes
Yield: 2 SERVINGS
- Heat the olive oil in a fry pan, over medium-low heat.
- Add the shallot and cook until translucent. Remove with a slotted spoon and set aside. Do not wipe out the pan.
- Season the scallops with salt and pepper. Reheat the olive oil over high. Add the scallops, then cook until golden brown on each side, about 1 minute per side. Remove and set aside.
- Drain away any residual oil. Add the shallots back to the pan. Deglaze the pan with the mango vinegar. Reduce by ½, then replace the scallops in the pan and warm through.
- Plate the scallops.
- Spoon the mango vinegar reduction over them.
- Garnish with the dragon fruit chips or slices.
- Scatter the pomegranate seeds, microgreens and lime zest.
- Finish each plate with a few drops of olive oil.
