Scallop Aguachile with Rhubarb
Celebrate spring with light Scallop Aguachile paired with refreshing rhubarb. Perfectly balanced with citrus, pomegranate, and herbs—impress your guests with this easy yet stunning dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pitcher
- Freezer
- Low bowl
- Measuring cup
- Measuring spoon
- Peeler
- Microplane
- Citrus press
Ingredients
- 8-10 ounces large dry pack sea scallops
- 1 small fennel bulb, thinly sliced and fronds reserved
- 1/2 cup shaved rhubarb curls
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 4-6 ounces pomegranate juice
- 1 tablespoon honey
- 1 serrano chile, very thinly sliced, seeds and all
- Salt to taste
- 2 tablespoons fresh minced chives
- 1/4 cup mint leaves
- 1 Persian cucumber, thinly sliced Some thinly sliced
- 3 tablespoons olive oil
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