Sea Scallops on Spinach Chickpea Bed with Pomegranate Seeds

Ingredients

• 150 g young spinach
• 2 shallots
• 2 tbsp olive oil
• 5 tbsp vegetable broth
• 100 g chickpeas (canned)
• Salt
• chili flakes
• 1 tsp lemon zest (unprocessed)
• Nutmeg (freshly grated)
• 8 sea scallops
• 2 tbsp butter
• 0.5 pomegranate

Instructions

1. 1.

   Wash the spinach and spin dry. Peel and finely dice the shallots.

2. 2.

   Heat oil in a pan and sauté the shallots until translucent. Add the spinach and let it wilt briefly.

3. 3.

   Add the broth and drained chickpeas. Season with salt, chili flakes, lemon zest, and nutmeg.

4. 4.

   Clean the scallops, pat dry, and sear them in hot butter for about 1 minute per side in another pan. Remove from heat and season with salt and chili flakes.

5. 5.

   Distribute the spinach on small bowls or plates, place two scallops on top of each serving, and garnish with released pomegranate seeds before serving.