Quick & Easy » Sautéed Scallops w/ Peas & Rhubarb-Radish Relish
Print RecipeIngredients
- 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
Jody Adams
James Beard award-winning Chef Jody Adams of rialto celebrates regional Italian cuisine interpreted with New England ingredients at her landmark restaurant in Harvard Square. Chef Adams has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. Jody was a top contender on Top Chef Masters and made Boston proud! Outside of the restaurant, Jody is actively involved in organizations that support children’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners In Health.
rialto
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!
Jody Adams
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