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Autumnal Scallop and Salsify with Pomegranate Reduction
Autumnal Scallop and Salsify with Pomegranate Reduction

Autumnal Scallop and Salsify with Pomegranate Reduction
A sophisticated dish featuring seared scallops paired with roasted salsify and a tangy pomegranate reduction.
Autumnal Scallop and Salsify with Pomegranate Reduction

To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     scallop
  • 150
    g
     salsify
  • 100
    ml
     pomegranate juice
  • 20
    g
     butter
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 1
    tsp
     lemon zest
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Autumnal Scallop and Salsify with Pomegranate Reduction
Instructions:
  1. Peel and slice the salsify into batons, then blanch in boiling water for about 5 minutes.
  2. Drain the salsify and pat dry, then sauté in a pan with olive oil until golden brown.
  3. In a separate pan, reduce the pomegranate juice over medium heat until it thickens to a syrupy consistency.
  4. Finely chop the shallot and sauté in butter until translucent.
  5. Add the seared scallops to the pan with shallots, cooking for about 2 minutes on each side until golden.
  6. Plate the salsify and scallops, drizzle with pomegranate reduction, and garnish with lemon zest and chopped parsley.
Nutrition Per Serving 527 g Per 100g
Energy 654.8 kcal 124 kcal
Protein 51.4 g 9.8 g
Fibre 6.4 g 1.2 g
Salt 0.7 g 0.1 g
Sugar 18.3 g 3.5 g
Carbohydrates 55.9 g 10.6 g
Fat 33.7 g 6.4 g
  • 200
    g
     scallop
  • 150
    g
     salsify
  • 100
    ml
     pomegranate juice
  • 20
    g
     butter
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 1
    tsp
     lemon zest
  • 10
    g
     parsley
1
Servings
0

Peel and slice the salsify into batons, then blanch in boiling water for about 5 minutes.

Drain the salsify and pat dry, then sauté in a pan with olive oil until golden brown.

In a separate pan, reduce the pomegranate juice over medium heat until it thickens to a syrupy consistency.

Finely chop the shallot and sauté in butter until translucent.

Add the seared scallops to the pan with shallots, cooking for about 2 minutes on each side until golden.

Plate the salsify and scallops, drizzle with pomegranate reduction, and garnish with lemon zest and chopped parsley.

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