Grilled Scallops over Roasted Rhubarb

Last Thursday we gathered with some of our walking friends at the 17^th annual Empty Bowls.  This fabulous win-win event is organized by the Waterloo Potters Workshop and the Canadian Clay and Glass Gallery in aid of the Food Bank of Waterloo Region.  Talented local potters create a beautiful array of bowls, and you are invited to chose your favourite to keep.  With this bowl you taste a delicious variety of soups made and donated by local restaurants who are showcasing their culinary offerings, all the while being serenaded by local musicians.  And all proceeds go directly to our regional food bank.  To date they have raised over $220,000!  Just one more reason to be proud of this great community. 

 

For a satisfying and light meal, choose your favourite seasonal soup and pair it with this fresh and flavourful salad:

Grilled Scallops over Roasted Rhubarb

Serves 2 as an appetizer

 For the scallops:

Juice of ½ orange

2 tablespoons vermouth

1 tablespoon olive oil

½ teaspoon dried thyme

Pinch hot smoked paprika

Salt and freshly ground black pepper

6 large dry scallops

For the rhubarb:

2 large stalks rhubarb, cut into sticks

3 tablespoons brown sugar

Zest of 1 orange

For the salad:

1 tablespoon balsamic vinegar

1 tablespoon fresh orange juice

1 tablespoon toasted walnut oil

Salt and freshly ground black pepper

3-4 cups mixed baby greens

In a small glass dish, combine the orange juice, vermouth, olive oil, herbs and spices and whisk together.  Add the scallops and refrigerate for ½ hour.

Preheat barbecue on MEDIUM LOW.    Place the rhubarb in a single layer in a metal dish or foil pan.  Sprinkle with brown sugar and orange zest.  Place this on the top shelf of the barbecue, reduce heat to LOW, and cook undisturbed for 25 minutes, or until the rhubarb is very tender.  Remove from barbecue and let cool.

Grease the grids well with sunflower or vegetable oil and increase the temperature to MEDIUM.  Grill the scallops quickly, about 2 minutes per side.

Whisk together the vinaigrette in a medium bowl and toss in the greens.  Place the greens on 2 salad plates.  Carefully transfer the cooled rhubarb in 3 sets of 2 sticks and place on top of the greens.  Top each rhubarb stack with a grilled scallop.