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Ned Bell’s Rhubarb & Pink Lady Apple Agrodolce, Roasted Scallops, Fennel Puree, Hazelnuts

BT Vancouver | posted Wednesday, Apr 8th, 2015

First of the Season Rhubarb & Pink Lady Apple Agrodolce
Roasted Scallops, Fennel Puree, Hazelnuts

Rhubarb & Apple Agrodolce:
2 cups fresh chopped rhubarb
1 cup diced fresh apple
1/8 cup local honey
1/8 cup sherry vinegar
1 shallot, thinly sliced into rings
1 /2 tsp sea salt
½ cup toasted & skinned hazelnuts
1 sprig fresh thyme
In a small pot, simmer 2 cups diced rhubarb with honey, sherry, sliced shallots, sea salt and fresh thyme. 5 minutes over medium heat.
Remove from the heat and add 1 cup diced fresh apples Let cool.

3 scallops per person, (Spot Prawns would be fantastic also, as would fresh halibut)
-Season with sea salt and cracked black pepper
-pan seared to medium, scallops are delicate and should not be overcooked

Fennel Puree:
1 bulb fennel, diced into ¼ inch cubes
2 tbsp butter
1 clove garlic
1 cup 35 % cream
1 tsp sea salt
Over medium heat, saute the fennel in the butter with the garlic for 5 minutes.
Add the cream and sea salt, simmer until the fennel in tender, puree in a Vita mix blender until smooth.

To Serve:
Spread 2 tbsp warm fennel puree on the plate, place scallops on top and then
Garnish with 1 tbsp of the Rhubarb & Apple Argodolce.
Finish with a few fresh thyme leaves, toasted hazelnuts and Enjoy!

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