‘Pomtini’ Sea Scallops

Peppercorn Seared Diver Scallops, Tomato Brie Tart Tatin, Herb Salad,Chili Pomegranate Reduction

Ingredients

2 Scallops
1 Pomegranate Juice
1 Vine Ripened Tomato
1 Quebec Brie
1 Puff Pastry
1 Chili
1 Garnish
Extra virgin Olive Oil

Directions

Dry sea scallops, season with salt, crust with crack peppercorns
In a pre-heat pan sear sea scallop in butter, rest 2 minutes
Cut puff pastry in circle, slice brie into 4 rounds and place on puff pastry.
Place 1 slice of tomato on brie, sprinkle with salt and paper and EVOO, bake at 400 until golden brown
Reduce pomegranate juice, white sugar whole chili until syrup strain out chili.

Enjoy,

Ada Mlostek, the host of “Look I Cook” TV show

HerCity

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