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.
INGREDIENTS FOR THE VINAIGRETTE:
Ponti Balsamic Vinegar of Modena P.G.I. Aged 3 years 25 ml
extravirgin olive oil 30 ml
minced tarragon 2 g