For the Almond Puree
½ cup medium diced Spanish onion
¼ cup thinly sliced garlic
1 pinch red chili flakes
¾ cup blanched peeled almonds
4 cups milk
1 tsp sherry vinegar
salt to taste
Sweat onion and garlic in 1 tsp oil over low heat until translucent, about 5 minutes. Add almonds and chili flakes, and continue to sweat another 2 minutes. Add milk, increase heat to medium, and simmer until almonds are softened, about 30 minutes. Transfer to blender, add sherry vinegar, puree on high until completely smooth. Store and let cool.
For the Salad
1 Tbsp. chopped fresh strawberries
1 bunch scallions, thinly sliced and shocked in ice water to curl
1 Tbsp. chopped toasted almonds
Mix all ingredients together in a mixing bowl, season with salt to taste.
3 cups rhubarb, medium dice
1 cup water
¼ cup white balsamic vinegar
1 cup sugar
1 tsp salt
In saucepan, bring water, sugar and white balsamic to a boil until sugar has melted. Lightly oil a separate saucepan, sweat rhubarb over medium heat until stalks begin to soften. Add simple syrup and let simmer until rhubarb begins to break down and jam like consistency is reached. Season with tsp salt and tsp cracked black pepper. Store and cool.
For the Scallops
8 dry u12 scallops
1 tbsp butter
1 sprig thyme
1 shallot, roughly sliced
Lightly oil a pan, heat over medium high heat. Season scallops with salt and ground black pepper. Just when pan starts to smoke, add scallops. Nudge lightly to keep from sticking. Let scallops cook, untouched, for 1 minute, until edges begin to lightly brown. Add butter, thyme and shallots, and baste scallops in melted butter for 1 more minute, keeping the pan on the heat. Flip scallops and turn off heat, letting residual heat lightly cook the other side. Remove from pan onto paper towels to drain of excess oil/butter.
Spread cold almond puree onto the bottom of a plate. Place warm seared scallops over the almond puree and top with the rhubarb compote. Finish each dish with the scallion and strawberry salad and enjoy.
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