Scallops with Poached Rhubarb

An elegant starter of spiced scallops with thyme-scented rhubarb from Mark Sargeant
By Mark Sargeant
Scallops with Poached Rhubarb
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: medium


For the rhubarb

  • large knob butter
  • few sprigs thyme
  • 600 g forced rhubarb, trimmed and cut into batons
  • 1 tbsp caster sugar
  • 2 tbsp water

For the scallops

  • 12-16 large scallops, shelled and cleaned
  • 1 tsp mild curry powder
  • olive oil, for cooking


1. For the rhubarb: melt the butter in a large pan with the thyme. Add the rhubarb, sprinkle over the sugar and water and season with salt and pepper. Cook for 10-15 minutes, or until the rhubarb is tender and still holding its shape.

2. For the scallops: sprinkle both sides of the scallops with the curry powder and season.

3. Heat a little olive oil in a large non-stick frying pan. Add the scallops and cook for just a minute on each side, turning them in the order they were put in. They should be nicely brown on both sides and feel springy when pressed. Remove from the pan and leave to rest for a minute.

4. Slice each scallop in half horizontally and season well. Arrange on a plate with the poached rhubarb.

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