Seared Scallops With Pomegranate Glaze
A perfect bite
Serves: 4 | Product used: Pomegranate Fruit Paste
12 large scallops (pat dry)
6 rashes of thin bacon
2 tablespoons of Rutherford & Meyer Pomegranate Fruit Paste
3 tablespoons boiling water
1 tablespoon butter for cooking
1/2 green apple
Cook bacon until crispy and chop into 2 inch pieces and set aside.
Heat butter in a large frying pan once sizzling hot, add the scallops and bring the heat down to medium-high. sear on each side until caramelised (about 2.5 minutes each side).
While the scallops cook, dissolve pomegranate fruit paste in boiling water then drizzle/ brush over once cooked.
Top each glazed scallop with a piece of bacon and garnish with delicately sliced green apple