Smoky Scallops with Tomato-Pomegranate Molasses-Habanero


It’s my mom’s birthday today. A dinner was made in her honor.

Lightly cold-smoked scallops, peeled and roasted grape tomatoes, habanero pomegranate molasses dressing, warm parsnip puree, salty prosciutto, floral basil, crispy oil-cured olives.



6 thoughts on “Smoky Scallops with Tomato-Pomegranate Molasses-Habanero

  1. sounds awesome! how did you like working with the pomegranate mollasses? I tried using it a couple of times and found it so incredibly strong it just took over dishes, so i ended up switching to fresh pomegranate, juiced and reduced slightly with some syrup. good stuff, i haven’t seen any posts on here for awhile ๐Ÿ™‚

  2. hi karina,
    i don’t know if the scallop mozzarella thing is going to happen at all. unless i can replicate those mozzarella caviar things from bazaar. that would be awesome. ๐Ÿ™‚ let’s eat there next time you’re in town.

    hi justin,
    i think i made you like scallops. ๐Ÿ™‚

    hi ramy,
    i love pomegranate molasses but you’re right, it is really strong. just need a tad bit to give a flavor change. i think i originally got it to make muhammara. it’s interesting how such a sweet tart ingredient is used for savory dishes. i would love to have it just with sparkling water and twist of lemon. ๐Ÿ™‚ hope you’re doing well in nz!

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