Seared scallops with chilli, grapefruit and pomegranate
1 min
for 2 people
Ingredients
| 40 ml | Olive oil |
| 16 | Scallops, medium-sized (Main) |
| 2 | Spring onions, finely sliced |
| 1 | Red chilli, seeds removed and finely sliced |
| 1 | Grapefruit, large, skin and outer pith removed and finely sliced |
| ½ | Pomegranate seeds, fresh |
| ¼ cup | Fresh mint, picked and washed |
| 30 ml | Extra virgin olive oil |
Directions
- Heat olive oil in a heavy based non-stick frying pan over a high heat.
- Season scallops and sear for 15 to 20 seconds on one side before turning over and cooking for a further 10 seconds.
- Remove scallops from the pan immediately and place into a bowl with the spring onions, chilli, grapefruit, pomegranate and mint.
- Toss gently together and divide between two plates.
- Drizzle with extra virgin olive oil and serve immediately.