A feast for all the senses, this dish has crispy leeks, vibrant orange and red hues, and rich-flavored scallops that are foiled by the tangy pomegranate sauce.
By Nicole Gaffney
The scallops in this recipe are seared to a carmel perfection then perched atop a velvety orange, brown butter spiked squash puree. A crimson moat of pomegranate beurre blanc surrounds the plate to provide a sharp, zingy foil to the sweet, rich scallops. On top, a frilly nest of crispy fried leeks to guild the lilly and add a little texture and crunch. It’s a feast for all the senses.