Seared scallops with chilli, grapefruit and pomegranate

Fiona Andersen

Ingredients

40 ml	Olive oil
16	Scallops, medium-sized (Main)
2	Spring onions, finely sliced
1	Red chilli, seeds removed and finely sliced
1	Grapefruit, large, skin and outer pith removed and finely sliced
½	Pomegranate seeds, fresh
¼ cup	Fresh mint, picked and washed
30 ml	Extra virgin olive oil

Directions

1. Heat olive oil in a heavy based non-stick frying pan over a high heat.
2. Season scallops and sear for 15 to 20 seconds on one side before turning over and cooking for a further 10 seconds.
3. Remove scallops from the pan immediately and place into a bowl with the spring onions, chilli, grapefruit, pomegranate and mint.
4. Toss gently together and divide between two plates.
5. Drizzle with extra virgin olive oil and serve immediately.