I sliced the scallops and submerged them in the rhubarb juice along with some diced shallot and jalapeno. They cook very quickly in the juice but can be left in it for up to a few hours.
I made the gelee with the extra rhubarb juice by heating it with sugar and mixing in gelatin and then pouring it into a sheet pan in a thin layer to set. The chive puree was made by simply blanching the chive greens, shocking them in ice water to set the color and then blending them with grapeseed oil.
The scallops were finished with finely diced jalapeno and rhubarb and some chive blossoms.
Organic Rhubarb - Culton Organics
Organic Chives - Blooming Glen