Scallop Tartare with Pomegranate and Granny Smith Apples

Cut the scallops, half an apple, and the small stems of green onion into brunoise (about 4 mm in size). Place in a bowl, drizzle with lemon juice, add a good tablespoon of olive oil, season with salt and pepper. Refrigerate for 1 hour.

To finish, seed the half pomegranate. Pour the tartare into a fine sieve, add the pomegranate seeds, and mix well. Place a presentation ring on your plate and fill it with the mixture. Decorate as you wish and enjoy immediately with good bread. Enjoy your meal!