How To Make Scallop Tartare
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How To Make Scallop Tartare
In this guide, Paul Webbe, the wonderful chef, welcomes you into this fantastically simple and easy to follow guide to making scallops tartare, a seafood recipe which is loved by all, and absolutely delicious as a starter for a special occasion.
- Prep:
- 15m
- Total:
- 15m
- Serves:
- 1
Ingredients
- chives
- scallops
- 1 tsp raw shallots
- olive oil
- 1/2 lemon
- sliced pickled cucumber
- 1 tbsp crème fraîche
Step 1: Prepare The Ingredients
Chop your chives firstly. With a knife, take away the white muscle, and the roe on the side of each scallop, as well as any excess sinew. Now slice and dice the pieces of scallop up into small pieces that are about half a centimeter in depth, making sure that each piece is about the same size.
Step 2: Combine The Ingredients
Put these diced scallops onto a small mixing bowl. Drizzle some olive oil onto the scallops, add a squeeze of lemon juice, add a pinch of sea salt, two twists of pepper, then add your raw shallots, and finally add your pinch of chopped chives. Now give this mixture a mix with a spoon, making sure that all of the scallops are smothered with the ingredients. Let these ingredients marinate together.
Step 3: Prepare The Plate
Place a circular cooking ring in the middle of the plate. Taking each piece of pickled cucumber, spread them around the circle so they are almost touching it, overlapping the slices. Take the ring off the plate.
Step 4: Assemble
Now take the ring, and rub a small amount of olive oil around the inner sides. Now completely pack the tartare mixture into this larger cooking ring, and then pat down on the top to make sure it's lovely and level. Now, using a palate knife, lift the packed ring up and place it on top of the cucumbers, then slide off the ring.
Step 5: Serve
Take small tablespoon of crème fraîche , place it delicately onto the tartare. Finally, drizzle olive oil around the dish.