How To Make Scallop Tartare

The scallops, we are just going to clean those up slightly. If you buy scallops, this is how you buy them, this has got that rose on there and this has got that white muzzle that needs to be removed on the side. So, we are just going to take that off and any sinews on the side, we are going to take off and for this dish, we are going to remove that rose.

So, we are going to take that off. Now, you see the two nice pieces of scallop meat there and we are going to dice that up. So, we are looking for about half centimeter dice and it needs to be all the same size and we are going to marinate it very slightly for out tartare.

Each little piece of meat is going to be marinated exactly the same. So, that's what we are looking for, just the regular small dice, like that. Right, the last little bit there, so we are just going to put a little drizzle of olive oil in there.

We are going to put a little squeeze of lemon juice in, little pinch of sea salt, 2 twists of pepper, we are going to put an equivalent of teaspoon of Rochelle salt in there and a pinch of chopped chives. Just give that a little mix; it will let all those flavors infuse. Meanwhile, it is sitting for all those flavors marinate together there, we are just going to take a little ring of aluminium, take a cucumber, so just to give a guide for the small ring in the middle of the plate.

So, we are just going to lay a spiral of these, just overlap a little bit, and the last one tuck underneath the first one. Also, another ring here and on that, I am just going to put a drop of olive oil and just rub your finger around the ring, this is just an assurance so that the tartare slides out nicely. And what we are going to do is pack that into the ring, push that down nice and level and then using a palate knife, and just transfer that over there like that.

Right, just to finish this off, I would do a little creme fraiche and here, I have got a little bit of lemon juice, tiny, tiny amount of sugar in this olive oil again, just carry the same flavors through and that's how to make tartare of scallop. .