Pan‑fried Scallops with Leafy Salad

Ingredients

• 8 scallops (with shells)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• ½ tsp mustard
• 2 tbsp white wine vinegar
• 6 tbsp Olive oil
• ½ tsp sugar
• 1 onion
• 2 Garlic cloves
• 150 g leafy salad
• 1 tbsp pomegranate seeds
• 1 tsp dried lavender buds

Instructions

1. 1.

   Wash scallops under running water and use a short knife to cut along the shell edge, severing the adductor muscle. Lift the lid, loosen the meat with the knife. Remove white flesh and orange roe (corail) from gray edges. Rinse flesh thoroughly several times. Cut corail off flesh.

2. 2.

   Drizzle scallop flesh with lemon juice, lightly season with salt and pepper.

3. 3.

   Wash, trim, rinse salads, spin dry, tear into bite‑size pieces.

4. 4.

   Peel onion and finely dice.

5. 5.

   Peel garlic and mince.

6. 6.

   Whisk mustard, vinegar, salt, pepper, sugar; fold in oil, taste.

7. 7.

   Heat clarified butter in a pan and sear scallops and 3 corail pieces for 1–2 min each side.

8. 8.

   Arrange scallops and salad on plate.

9. 9.

   Add fried corail to salad sauce, blend once. Spoon some sauce over scallops and sprinkle with pomegranate seeds, lavender buds, onion, garlic.