Pan Roasted Scallop with Poached Rhubarb and a Salish Honey Rhubarb Soup Recipe courtesy of Salish Lodge & Spa

Salish Lodge & Spa has an onsite apiary and creates over 2,400 pounds of honey every year for their guests and the community to enjoy. You’ll find their Salish honey in their two restaurants, for sale onsite or online, and even in signature drinks with their honey flavored vodka. Chocked full of health benefits, honey is a great substitute for processed sugars or sweets, and contains a treasure chest of hidden nutritional and medicinal value. Honey can be a health aid for sleepless nights, a cough suppressant, and an excellent source of all-natural energy. Give this recipe from Executive Chef Steven Snook a try to add a little healthy sweetness to your life.

Ingredients

For the avocado puree

  • 3 Fresh Avocado
  • Juice of half a lemon
  • Salt

For the poached rhubarb

  • 10 Sticks rhubarb
  • 2 cup Honey
  • 1 cup Sugar
  • 1 Lemon
  • 3 cups water
  • 2Tbs xanthan gum

For the Scallops

  • 1.5 lbs dry sea scallops
  • 2 t unsalted butter
  • 2 t olive oil
  • S+ P
  • Crushed Pistachios

Preparation

For the avocado puree

  • Scoop all the flesh from the avocado and put into a blender, squeeze in the lemon and season with the salt, blend until smooth and pass into a pastry bag, then seal the bag to stop the air from oxidizing the avocado

For the poached rhubarb

  1. Start by taking all the tops and bottoms off the rhubarb and reserve, then peel all the rhubarb and reserve, cut the sticks into 3inch batons.
  2. Put the water into a blender and mix on high speed and slowly add the trimmings and peelings until full broken down then strain through a fine strainer.
  3. Add the honey, sugar and lemon and warm until all is dissolved, return to the blender and add the xanthan gum and blend. (This is the soup for the dish)

For the Scallops

  1. Remove the side muscles from the scallops, rinse with cold water and thoroughly dry.
  2. Add butter and oil to saute pan on high heat. Salt and pepper scallops. Sear for 1-2 minutes per side so they are still medium rare throughout.
  3. Top with pistachio nuts and place on top of rhubarb and avocado spread.
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