Pomegranate scallops cooked at low temperature

Clean the scallops by removing them from the shell and wash them well under cold running water. Season with a pinch of salt and pepper and a drizzle of olive oil and close them in a paper oven together with a lemon peel. Cook all in Freddy preheated to 75°C with the cooking function at low temperature for 50 minutes. 

In the meantime, with the help of a vegetable mill, extract the juice from the pomegranate, keeping aside some beans to decorate the dishes. Finely cut the shallot, let it dry in a pan with a drizzle of oil and half a glass of white wine, then add the pomegranate juice and leave for about ten minutes. Cut the hazelnuts in half and toast them in the oven for a few minutes at 180ºC. 

Once the scallops in Freddy are cooked, remove them from the foil, brown them one minute per side in a preheated pan and serve with the pomegranate sauce, Toasted hazelnuts and some pomegranate.

You can store scallops in the refrigerator for up to a week, thanks to Freddy's blast chilling function.