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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Scallop Aguachile
andrewzimmern.com
Scallop Aguachile - Wine & Spirits Magazine
wineandspiritsmagazine.com
Scallop Aguachile
rickbayless.com
Snapper Aguachile
andrewzimmern.com
Scallop & Shrimp Aguachile
recipecloudapp.com
Green Scallop Aguachile
saraspeseafoods.com
Green Scallop Aguachile
saraspeseafoods.com
Scallop Aguachile
odettewilliams.com