Pan Seared Diver Scallop with Chermoula & Popped… | Roland Foods

Name: Pan Seared Diver Scallop with Chermoula & Popped… | Roland Foods
Ingredients: 12 large sea scallops, muscle removed; 2 tablespoons Roland® Avocado Oil; Roland® Fine Sea Salt , to taste; Coarse salt, for plating; Micro cilantro, for garnish; 3 tablespoons fresh pomegranate seeds; Supremes of 1 fresh grapefruit; 1/3 cup Roland® Chimichurri Sauce; 1/4 cup fresh cilantro, chopped; 2 teaspoons Roland® French Red Wine Vinegar; 2 teaspoons finely diced red onion; 1 teaspoon honey; 2 tablespoons Roland® Extra Virgin Olive Oil; 3 tablespoons Roland® Organic White Quinoa; 1 tablespoon Roland® Pure Avocado Oil; Spread a layer of coarse salt on each plate to hold the scallop shells in place. Place a dollop of the Chermoula sauce in the center of each scallop shell.

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Show-stopping presentation and unbelievable flavor! These beautifully seared scallops rest on a vibrant chermoula sauce, topped with popped quinoa for a…

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Ingredients

12 large sea scallops, muscle removed
2 tablespoons Roland® Avocado Oil
Roland® Fine Sea Salt , to taste
Coarse salt, for plating
Micro cilantro, for garnish
3 tablespoons fresh pomegranate seeds
Supremes of 1 fresh grapefruit
1/3 cup Roland® Chimichurri Sauce
1/4 cup fresh cilantro, chopped
2 teaspoons Roland® French Red Wine Vinegar
2 teaspoons finely diced red onion
1 teaspoon honey
2 tablespoons Roland® Extra Virgin Olive Oil
3 tablespoons Roland® Organic White Quinoa
1 tablespoon Roland® Pure Avocado Oil
Spread a layer of coarse salt on each plate to hold the scallop shells in place. Place a dollop of the Chermoula sauce in the center of each scallop shell.