1/2 cup (125 mL) butter
1 clove garlic, finely chopped
4 cups (1 L) diced rhubarb
12 leaves fresh basil, chopped
1/2 cup (125 mL) sugar
1/4 cup (50 mL) honey
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) white wine
1 lb (500 g) medium Digby scallops
2 tbsp (30 mL) olive oil
In a large frying pan, melt butter. Add garlic and sauté until it begins to brown, about 2-3 minutes. Add rhubarb; cook until soft. Add basil, sugar, honey, salt and pepper; stir. Add wine.
Bring to a boil, then simmer and reduce until liquid has almost evaporated.
Remove from heat before mixture begins to stick to pan. The chutney can be prepared in advance, and reheated.
On a paper towel, pat scallops dry. Remove the muscle (the small piece of flesh near the scallop’s edge).
Heat olive oil in skillet; sear scallops at high heat for about 2 minutes per side, or until they have browned and the sides begin to split. (Large scallops may require more cooking time.)
Serve on crackers as an hors-d’oeuvre, on a bed of arugula as an appetizer, or with rice as a main course. Makes 4-6 servings.