TC Recipe: Scallops with Rhubarb, Orange and Sour Cherry
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Pinot Noir Vin Gris
Serves 2
Ingredients |
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Preparation |
| 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. |
