cleaned scallops 120 g
1 pomegranateINGREDIENTS FOR THE VINAIGRETTE:
Balsamic Vinegar of Modena Ponti 25 ml
extravirgin olive oil 30 ml
minced tarragon 2 g
Cook the scallops in a nonstick pot with some oil.
Arrange the scallops on a plate and garnish with the pomegranate fruits.
Dress with the vinaigrette just prepared.