/videos/ » Sautéed Scallops w/ Peas & Rhubarb-Radish Relish
Rialto Chef/Owner Jody Adams wowed the crowd at the Cambridge Center Farmers' Market. In true Top Chef-contestant fashion, she demonstrated a quick and easy scallop sauté with a creative rhubarb and honey relish. Jody did the impossible and made one certain how2heroes' staff member fall in love with peas (and we thought it couldn't be done). A sweet, savory and summery seafood dish. Masterful!
Print Recipe
Serves 4
Ingredients
- 1-2 tbsp extra virgin olive oil
- 12 large scallops, about ¾ lb
- kosher salt
- freshly ground black pepper
- 6 small radishes, cut in half
- 2 tbsp fresh rhubarb, cut into ⅛" dice
- 1 tbsp honey
- 2 tsp lemon juice
- ½ cup blanched peas
- pea shoots
- 1-2 tbsp mixed, fresh herbs, chopped
- wax beans, ends trimmed
- spicy cress
How-to
- Heat the olive oil in a large sauté pan over medium-high heat
- Season the scallops with salt and pepper
- When the oil is hot, add the scallops and allow them to sear until golden brown, about 2 minutes. Flip and sear the second side for 1 minute. Remove scallops from pan and set aside
- Reduce heat to medium and add the radishes, cut side down, into the pan and season with salt and pepper. Cook 2 minutes. Flip the radishes onto their round side, and cook 1 minute
- Add the rhubarb, honey, peas and pea shoots, season with salt and pepper and cook, tossing constantly, for 30 seconds
- Place 3 scallops on each of 4 plates. Distribute vegetables evenly over the scallops and serve with fresh herbs, wax beans and spicy cress
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