Sautéed Scallops w/ Peas & Rhubarb-Radish Relish

Serves 4


  • 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


  1. Heat the olive oil in a large sauté pan over medium-high heat
  2. Season the scallops with salt and pepper
  3. 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
  4. 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
  5. Add the rhubarb, honey, peas and pea shoots, season with salt and pepper and cook, tossing constantly, for 30 seconds
  6. Place 3 scallops on each of 4 plates.  Distribute vegetables evenly over the scallops and serve with fresh herbs, wax beans and spicy cress