HomeRecipesCook Along with Chef Deniz: Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb
Cook Along with Chef Deniz: Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb
May 06, 2021
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.
Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb
By Chef Deniz Tarakcioglu
May 6th, 2021
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.
