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  • Elianni Gaio

Scallops with Asparagus and Pomegranate "Vinaigrette"

Scallops with Asparagus and Pomegranate “Vinaigrette”)

Serves: 4

Time Preparing: 15-20 minutes

Time Cooking:10-15 minutes

Total Time: 25-35 minutes

Ingredients (for scallops)

- 1-pound large scallops

- 1 tablespoons ghee, or olive oil

- 2 tablespoons grass-fed butter

- ¼ teaspoon sea salt

- freshly ground pepper (optional)

- ½ teaspoon organic ground turmeric (optional)

Ingredients (for asparagus and pomegranate vinaigrette)

- 1 bunch of asparagus spears

- Seeds of 1 large organic pomegranate

- 3 tablespoons olive oil

- 1 tablespoon fresh lemon juice

- 1 pinch sea salt

- 1 cup filtered water (steam)


Step 1 (for scallops) In a large skillet, heat ghee over medium heat

Add scallops in a single layer, sauté, 2-3 minutes

Turn the side, sauté until scallops are firm to the touch, 2-3 minutes

Add butter, stir frequently, mixing well with scallops, sauté until butter melts completely, and scallops are lightly browned, 2-3 minutes

Remove from heat, keep warm, reserve

Step 2 (for steamed asparagus)

Meanwhile, set up a steamer, fill the bottom with water, bring it to a boil

Add the asparagus, cover, steam until the asparagus are tender but still crisp, 4-5 minutes

Remove from steamer, reserve

Step 3 (for pomegranate vinaigrette)

In a small saucepan, heat olive oil over medium heat

Add pomegranate seeds, stir well to combine, sauté for about 2-3 minutes

Remove from heat, add lemon juice and sea salt

Use to season the asparagus

Step 4

Serve Scallops with asparagus seasoned with the pomegranate vinaigrette

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