Start to bring to the boil the Jerusalem artichokes in salted cold water until soft. Strain and mix in the shallot, crushed garlic, parsley, salt and pepper. Cut the pomegranate and scoop out some seeds, reserve for garnish. Squeeze the juice out of the pomegranate and whisk together with the olive oil and sherry vinegar. Drizzle the seafood skewers with a few drops of olive oil, smoked paprika and seasoning. You can either grill or cook the sea food skewers in a hot oven for a few minutes. Serve the skewers on a bed of Jerusalem artichokes and rocket leaves. Drizzle with the dressing and the pomegranate seeds.