Summer scallops and pomegranate
Photo by Tam West
This is a wonderful way to enjoy the sweet natural flavour of fresh scallops. Always use really fresh scallops when eating them raw. When buying them at the market I ask to smell them — the aroma should be neutral and slightly sweet, not strong or fishy.
Pomegranates are readily available through summer and add a lovely texture and sweetness to this dish. To remove the seeds, cut fruit in half and holding cut side down, hit the skin with a wooden spoon firmly to knock them out.
- Boil vinegar, water and sugar. Remove from heat, add cauliflower and allow to cool. Store in the fridge until needed.
- Slice chilled scallops horizontally into halves or thirds depending on thickness and arrange on a platter (the roe may be served raw too if you enjoy its stronger flavour).
- Decorate with pickled cauliflower, chives and pomegranate seeds. Season with salt, pepper, lemon juice and a drizzle of olive oil. Serve immediately.
More Kiwi seafood from Geoff