Cook Along with Chef Deniz: Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb

May 06, 2021

Cook Along with Chef Deniz: Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we celebrate the bounty of the season with fresh, local Rhubarb in cocktails, dinner and dessert! You will leave this class inspired to make a delicious meal packed with seasonal ingredients.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

Watch the class below, or visit us on YouTube

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb

By Chef Deniz Tarakcioglu

Ingredients:

  • 8 U-10 scallops, shucked, rinsed and dried
  • 1 large stalk rhubarb, half sliced thinly, other half into fine dice
  • 10mL sugar
  • 50mL white wine vinegar
  • 30mL capers, drained
  • 50mL raisins
  • 1 shallot, fine diced
  • 30mL white wine
  • 100mL butter
  • 20 chives, finely sliced

Instructions:

  • Transfer the diced rhubarb into a mixing bowl, toss with sugar and a pinch of salt. Pour white wine vinegar over and rest. Heat up a large heavy pan until almost smoking. Season the scallops on both sides with salt, carefully put in the pan and cook for two minutes without moving. Flip the scallops and drop in 50mL of the cold butter. Baste for 30 seconds and transfer the scallops on a large plate. In the same pan add your shallots and sauté for 30 seconds, add raisins and capers, and deglaze with white wine and cook for 2 minutes. Turn off the heat, add the butter and transfer the whole thing in a food processor or a blender. Blend until smooth, adding 15mL olive oil if necessary. Spread the purée onto a plate, add scallops, and sprinkle with pickled rhubarb and chives.

Prep Time: 30 minutes 

Cook time: 20 minutes

Yield: 2 servings




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