Seafood tower with tomato and rhubarb salsa

Posted by petra08 on May 26, 2015 · 8 Comments 

The allotment is finally producing and it is looking great. We only got it in December last year but M has been busy. One of the few edible things on it when we got it is rhubarb. It is so plentiful and this plant is quite sweet with a lovely tang of sour, just enough for me.

 

Rhubarb 

 

The currant bush, I am not quite sure what colour but I think it looks like red currants are coming along and will produce a lot of berries.

 

 

There is wild fennel growing there, it is so plentiful here and it has an amazing flavour.

 

 

I picked some rhubarb and whilst I did it someone was busy pollinating our crop.

 

 

I couldn’t resist taking a picture of the beautiful chive flower. They are not just pretty but they are so delicious.

 

 

When everything was watered I headed home with the rhubarb and Bok Choy trimmings. I had a craving for seafood, I love the flavour and how light it can be. I did cheat and got crab sticks for some crab stick cakes. I made them just a little while ago and couldn’t resist making them again. They are so quick and easy to make and I think they are delicious. Here is the recipe.

 

Crab cakes to be cooked. 

 

I bought some scallops on the shell, I just couldn’t resist getting some. Whilst the crab cakes were cooking I stir fried the bok choy trimmings in hot oil and I added salt, crushed garlic, the juice of a lemon and a pinch of salt before plating up.

 

I also did a quick salsa with the rhubarb

 

Rhubarb tomato and chilli salsa 

preparation time 5 minutes 

cooking time 0 minutes 

serves 2

Ingredients

• 1 rhubarb stalk
• 1 ripe tomato
• 1 red chilli
• 1-2 tbsp extra virgin live oil
• 1 small pinch of sea salt

Cut up the rhubarb and place in a mixer. Mix for a couple of minutes. Remove the core and the seeds from the tomato and cut it in to small cubes.

Mix tomato, rhubarb and the extra virgin olive oil and taste with salt.

 

Pan fry the scallops and roe, these are so good I just add a hint of salt.Wash the scallop shells if using and add the bok choy, the crab stick cakes and the scallop and roe last. I spooned over the salsa before serving and then we just tucked in.

 

 

It did hit my seafood spot and the salsa added a nice zing to the dish. This salsa will come with me to other recipe dishes as well and I am so pleased about the rhubarb plant and to have an allotment again.

 

 

 

 

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Filed under Allotment/Veg, Chilli, Crab, Fish & Seafood, Garlic, Main course, Recipe, Rhubarb, Scallops, Snack, Starter, Tomatoes · Tagged with bok choy, crab cakes, crab stick cakes, seafood tower, tomato and rhubarb salsa, tomato salsa