Ingredients
- 8 U-10 scallops, shucked, rinsed and dried
- 1 large stalk rhubarb, half sliced thinly, other half into fine dice
- 10mL sugar
- 50mL white wine vinegar
- 30mL capers, drained
- 50mL raisins
- 1 shallot, fine diced
- 30mL white wine
- 100mL butter
- 20 chives, finely sliced
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