2 cloves of garlic
150g tender stem broccoli
Sea salt and pepper, for seasoning
1 tbsp rapeseed oil
1 tbsp sweet white miso paste
1 tsp agave
1 tsp tamari
Pinch of grated fresh ginger
Pomegranate seeds to garnish
1. Heat the oil in a frying pan and add in the crushed garlic. Sauté until fragrant before adding in your scallops. You want the oil to be nice and hot when you do this so you get a nice sizzle as the scallops come into contact with the pan.
2. Either in the same pan or a separate one, add in the broccoli and cook until vibrant green and tender. I like to cook everything in the same pan, as this helps the veggies absorb all of the amazing flavours. You want the scallops to be cooked through, with a slight crisp outer coating.
3. To prepare the miso dressing, simply mix together the miso paste, tamari, agave and ginger and gradually add in a splash of almond milk until you're left with a smooth, pourable glaze.
4. Serve the scallops on a bed of the broccoli and top with fresh pomegranate seeds and a drizzle of the miso glaze.