Pan-seared canadian scallop with cantaloupe

Ingredients                     Qty

Canadian scallops              120 gm
cantaloupe                          60 gm
basil                                    5 gm
salt                                      to taste
mesclun greens                  30 gm
pepper (freshly ground)      ¼ tsp
lemon juice                          5 ml
pomegranate seeds           10 gm
green peas (de-husked)    30 gm
cream                                 15 ml
extra virgin olive oil             30 ml
panko                                 10 gm
garlic                                  3 cloves


1.   Peel and place the cantaloupe in a flat vacuum bag with olive oil, salt and basil. Compress the bag with    the vacuum machine. Take out three even scoops.

2.   Sauté the peas with garlic and olive oil. Cook for a minute. Add cream, puree.

3.   Heat a pan, and drizzle with olive oil and two cloves of crushed garlic. Sauté for a minute and add  panko. Cook until golden and drain the oil. Set the panko crumbs aside on paper towels. Season with salt.

4.   Clean and marinate the scallops with salt, pepper and lemon juice.

5.   Heat a pan on medium and add olive oil. Once hot, carefully put the scallops in. Cook until light brown and beginning to caramelise. Flip and cook the other side.

6.   Spread the green pea sauce and put the garlic crumbs in the centre. Place the scallops on the crumb bed. Place the melon scoops and mesclun greens in between. Garnish with olive oil, lemon juice, salt  and pomegranate seeds.