Crispy mini scallop rilette cone with pomegranate jelly

Ingredients for the scallop rillettes :

1 tin of ready to fill mini tomato cones

1 tin of ready to fill spinach cones

200 g scallops

10 cl white wine

10 cl water 

40 g double cream

1 carrot

1 clove of garlic

2 sprigs chives

salt and pepper

Ingredients for the pomegranate jelly :

2 pomegranates

150 g sugar

15 cl water

10 cl no-sugar-added apple juice

Preparing the pomegranate jelly the day before:

Quarter the pomegranates.

Remove the flesh and place in a saucepan.

Add 15 cl water.

Bring to the boil.

Pour the mixture through a sieve covered with muslin cloth.

Leave to drain for 2 hours.

Squeeze the pomegranate seeds to finish extracting the juice, then pour into a saucepan.

Add the sugar and apple juice.

Bring to the boil and cook over a high heat for 7 minutes, stirring constantly.

Remove the saucepan from the heat and skim off the jelly carefully.

Our blogger's tip: to accentuate the red colouring, add a pinch of powdered food colouring.

Place the jelly in a jar.

Preparing the scallop rillettes :

Peel the carrot and cut into large slices.

Peel, degerm and slice the garlic clove.

Pour the white wine and water into a saucepan, add the scallops, carrot and chopped garlic.

Season to taste.

Bring to the boil, then remove from the heat.

Leave to infuse for 5 minutes.

Turn the scallops over and leave to rest for a further 5 minutes.

Remove the pan from the heat and drain the scallops.

Meanwhile, wash and chop the chives.

Blend the scallops with the double cream and chives.

Mix thoroughly.

Adjust the seasoning.

Refrigerate for at least one hour.

Arrange the mini scallops in a minute, then decorate with the pomegranate jelly cut into small pieces.