1 bunch of red lettuce leaves
8 cherry tomatoes
1 avocado pear
½ cup crumbled feta cheese
2 teaspoons of butter
1 teaspoon of finely chopped garlic
1 teaspoon of finely chopped parsley
1teaspoon finely chopped shallot
1 teaspoon finely chopped garlic
1 teaspoon white wine balsamic vinegar
1 fresh pomegranate
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon French mustard
½ teaspoon of pure honey (optional)
Cut the pomegranate in half, remove the seeds by tapping the back of the fruit with a tablespoon and place the seeds into a food processor, add 1 teaspoon of garlic, shallot and the vinegar, blend altogether. Strain the juice by pouring through a fine strainer. Add the mustard and infuse the olive oil slowly, add the salt and pepper and the honey if vinaigrette is too sour.
In a hot frying pan add the butter and drop the scallops in the melted butter, sauté about 5 minutes add the garlic and parsley, season with salt and pepper.
Place the lettuce in a bowl and mix with the vinaigrette. Divide onto 2 serving plates, garnish plates with the scallops, tomatoes, avocado pear and feta cheese. Yield: 2 servings.