Summary

Ingredients

• 500 g potato (s), waxy
• 750 g asparaus, white
• salt
• 2 teaspoons sugar
• 2 tablespoon white wine vinegar
• pepper
• 1 pomegranate
• 8 tablespoon olive oil
• 1 bunch rocket
• 8 scallop (s), loosened
• 0.5 tablespoon ½ butter
• Sea salt, coarse

Print Recipe Pin Recipe

Instructions

1. Cook the potatoes with their skins in salted water for 20 minutes. Pouring off. Let cool down. Peel the asparagus, cut off the ends and cut into 3 cm long pieces. Cook the asparagus with 1 teaspoon of sugar in salted water for 10-12 minutes. Drain, collecting 200 ml of asparagus water.
2. Peel the potatoes and cut into ½ cm thick slices. Put the potatoes and asparagus in a bowl. Mix the asparagus water with 1 tablespoon of vinegar, salt and pepper, pour over the vegetables. Mix gently and let cool.
3. Halve the pomegranate. Squeeze half of the juice. Remove the seeds from the second half. Mix pomegranate juice with 1-2 tablespoons of vinegar, 1-2 teaspoons of sugar, salt and pepper. Gradually stir in 6 tablespoons of olive oil. Clean rocket, wash and spin dry.
4. Pat the scallops dry. Heat 2 tablespoons of oil with butter in a pan. Fry the mussels on each side over a medium to high heat for 2 minutes, season with sea salt and pepper.
5. Mix the salad with rocket and serve with the pomegranate vinaigrette and the scallops.