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)
Preparation
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