INGREDIENTS
16
Scallops, medium-size
1
bunch Arugula
1
Avocado, ripe
2 tbsp
Chives
1
Fennel, bulb
1 cup
Flat-leaf parsley, leaves
1/2 tsp
Ginger, ground
1/4 cup
Pomegranate seeds, fresh
2 tbsp
Pomegranate molasses
1/2 tsp
Fennel seed, ground
1
Salt and ground white pepper, Coarse
1/4 cup
Olive oil, extra-virgin
1 tbsp
Vegetable oil