Summer scallops and pomegranate

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.

Ingredients

3 Tbsp	White wine vinegar
3 Tbsp	Water
1 Tbsp	Sugar
½ cup	Cauliflower, small cut "tips" only
300 g	Scallops, fresh, roe removed, trimmed and cleaned (Main)
2 Tbsp	Chives, finely sliced
¼ cup	Pomegranate seeds
2 Tbsp	Lemon juice
2 Tbsp	Olive oil

Directions

1. Boil vinegar, water and sugar. Remove from heat, add cauliflower and allow to cool. Store in the fridge until needed.
2. 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).
3. 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

• Lemongrass cockles
• Grilled mussels with chorizo and pine nuts