Sautéed Scallops with Rhubarb Butter Sauce


Preparation info

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is an unusual and interesting combination; the scallops and the rhubarb perfectly complement each other. The early forced rhubarb is best for this dish as it has a milder flavour and retains its delicate pink colour when cooked. This dish has always been a favourite at the restaurant with our customers, as well as with myself.


  • 20 scallops (weighing about 675 g/1 lb 8 oz)
  • 225 g/8 oz rhubarb


Cut 64 4 cm/1½ inch long by 5 mm/¼ inch thick batons of rhubarb. Bring the syrup to the boil, drop in the batons and stir in well, then remove from the heat and allow to cool. Drain the batons and save the syrup. Roughly cut up the remaining rhubarb and poach in the saved syrup until cooked. Purée this and pass through muslin or a fine strainer – the resulting juice should be q