If you’ve had a hankering for seafood dishes, you could start with this Grilled Calamari and Scallop with Pomegranate and Balsamic Reduction. Packed in intense flavours, this is a sure-fire cure to having those seafood cravings met.
Photographs by Rafi Azim
Grilled Calamari and Scallops with Pomegranate and Balsamic Reduction
Chef Gregory Gomes
Serves 1
Ingredients
3 pcs scallops
3 pcs calamari rings
½ cup pomegranate juice
3 pieces cherry tomatoes
1 tbsp brown sugar
½ tbsp Dijon mustard
1 tbsp lemon juice
White pepper to taste
Salt to taste
Parsley and salad for garnish
Garnish
Take a small load of bread and cut into 6 cubes, deep-fry the cubes and use as garnish with tomatoes and salad.
Preparation
Marinate the calamari and scallops in Dijon mustard, lemon juice and white pepper. Pan sear the seafood on a griller or frying pan. Take the pomegranate juice and brown sugar and reduce in a pan for 5 to 6 minutes.
The Way Dhaka
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