6 Scallops

150gm tender stem Broccoli

2 cloves Garlic, crushed

1 pinch fresh ginger

Seeds from 1 pomegranate

almond milk

1 tbsp. white miso paste

1 tsp agave

1 tsp tamari

1 tbsp. rapeseed oil



1 Heat the rapeseed oil in a frying pan and add in the crushed garlic.  Sautee until fragrant before adding in your scallops.  You want the oil to be nice and hot when you do this so you get a nice sizzle as the scallops come into contact with the pan.

2 Either in the same pan or in a separate one, add in the broccoli and cook until vibrant green and tender.  You want the scallops to be completely cooked through, with a slight crisp outer coating.

3 To prepare the miso dressing, simply mix together the miso paste, tamari, agave and ginger and gradually add a splash of coconut milk until you’re left with a smooth, pourable glaze.

4 Serve the scallops on a bed of broccoli and top with fresh pomegranate seeds and drizzle of miso glaze.