Clean the scallops, wash very carefully and marinate them for 3 hours in a bowl with 2 tablespoons of extra virgin olive oil, the juice of an orange (you may need two, depending on how much juice they have) and a lemon, some coriander seeds, pepper. Cover and keep cool, turning often.

When they have marinated enough, drain them, separate the corals and steam them for 3-4 minutes, add the corals for two minutes. Clean carrots and leeks, finely slice them, sauté in a pan with 2 tablespoons of oil, then pour 1 glass of water and cook for 5 minutes.

Arrange the shells on a serving dish, lay the scallops, vegetables and a few pomegranate grains on top. Season with a vinagrette made with 6 tablespoons of oil, 1 of balsamic vinegar, salt and pepper (or pour a little balsamic vinegar and a drizzle of extra virgin olive oil on each shell with a teaspoon, add salt and pepper).

Use rocket leaves or some radicchio salad leaves and a few more pomegranate grains to garnish the dish.