TC Recipe: Scallops with Rhubarb, Orange and Sour Cherry

May 17 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Pinot Noir Vin Gris
Serves 2



  • 4 jumbo diver scallops
  • 2 T olive oil
  • 1 C orange juice
  • 1 T honey
  • 1 stalk of rhubarb, peeled and julienned
  • 1/4 C dried sour cherries
  • salt & pepper


In a small sauce pot add the orange juice, cherries and rhubarb. Simmer until the rhubarb is tender. Remove the rhubarb and cherries. Return the juice to a simmer and add the honey. Allow to reduce until syrupy.

In a hot sauté pan add the olive oil and seasoned scallops. Allow to caramelize on both sides. Enjoy.