Scallop with rhubarb

Ingredients for Scallop with rhubarb

Instructions for Scallop with rhubarb

To prepare the Scallop with rhubarb recipe, please follow these instructions:

Scallops be rearranged and the small muscle that sits on the side of the mussel is removed. Rhubarb rinse and shell be removed with a sharp knife.

Rhubarb cut into coarse pieces and sprinkled with sugar. Then you need to give them a little rehash but only briefly, as they can draw after the heat in the pan.

Tarragon and Chervil rinsed and picked into small bouquets. Shallots cut into very small cubes.

Tomato concassé: Fixed a small transverse incision tomatoes at the top. Then met the boiling water for 5 sec. and then up in ice water (very important). The shell is removed and the tomato is divided into quarters. The House removed and the seeds will be stored. Tomato flesh cut into thin both and then into cubes.

Scallops fried in olive oil to a hot pan approx. 30 sec. on each page, then added in a bowl and season with salt, pepper and a little olive oil.

Rhubarb kompotten add about 10 petals, a little shallot and tarragon served in small islands on the plate, scallop on top a Chervil flower at the top.

Tomatconcassén seasoned with salt, pepper, the remaining shallots, olive oil and balsamic vinegar. This served gently as a line between the mussels.

The edible flowers be placed close to the edge of the plate.