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

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.