Scallop tartare with pickled beetroot, bacon and apple

Scallop tartare with pickled beetroot, bacon and apple

By
From
British Seafood
Serves
4
Photographer
David Loftus

You need the freshest of amazing scallops for this dish. It’s a lovely starter for a dinner party, though I also like to serve it as a lazy lunch. The pickled beetroot and apple work so well with the sweet fresh scallop and salty bacon.

Ingredients

Quantity Ingredient
300g scallops, cleaned and corals removed, (see note)
4 rashers smoked streaky bacon
1 apple
1 shallot, peeled and finely chopped
2 teaspoons gherkins, chopped
2 teaspoons chives, finely chopped
cornish sea salt
freshly ground black pepper

Pickled beetroot

Quantity Ingredient
200g raw beetroot
2 teaspoons red wine vinegar
3 teaspoons sherry vinegar
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 teaspoon thyme, chopped
4 tablespoons olive oil

To assemble and serve

Quantity Ingredient
1/2 quantity Mayonnaise
4 slices sourdough bread
handful rocket leaves
lemon wedges

Method

  1. First prepare the pickled beetroot. Put the beetroot in a saucepan, pour on water to cover and add the wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes. Leave the beetroot to cool in the water until you are able to handle it, then remove and peel off the skin. Cut the beetroot into 1 cm dice, using a sharp knife. Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least 2 hours.
  2. Preheat your grill. Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down, then chop the bacon into small pieces.
  3. On a clean board, carefully slice and dice the scallop meat into 5 mm pieces. Peel, quarter and core the apple, then cut into 5 mm dice. Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add 2 teaspoons of mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.
  4. To serve, toast the bread on both sides and place on 4 serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and the rest of the mayonnaise in a bowl on the side for guests to help themselves.

Opening scallops

  • This is a fun task once you get the hang of it. Make sure your scallops are alive – either tightly shut or ready to close when firmly tapped.

    To open, hold the scallop firmly between the fingers and thumb of one hand, so the flatter side of the scallop shell is facing upwards. Insert the tip of a strong, fairly small knife between the shells at the corner of the hinge and twist to break it. Now bring the knife down between the shells to separate them and pull off the top shell. Using a thin, flat spoon, scrape around the scallop and the other bits until you release everything from the shell. Then grab the scallop, roe and skirt with your hands and find the white muscle. Use your thumb and forefinger to release the scallop meat from the muscle. Now work around the scallop, carefully removing the very thin membrane until you have in your hand just the white scallop meat. The plump, bright orange coral, which comes away with the muscle, can be cut free and cooked with the white scallop.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
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high
end
fine
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