Scallops tartare ‘tartare’

Scallops tartare ‘tartare’

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

This dish marries some of my favourite flavours from the classic tartare sauce with raw scallops, hence the name. Here, you really do need scallops cut from the shell live. In fact, I find it’s the best way to use them when they are that fresh, as they are too firm for pan-frying or grilling for the first day or so.

Ingredients

Quantity Ingredient
12 large live scallops in the shell
1/2 lemon
1 teaspoon chives, finely chopped
1 teaspoon flat-leaf parsley, finely chopped
1 teaspoon chervil, finely chopped
1 teaspoon tarragon, finely chopped
cornish sea salt
freshly ground black pepper

Tartare sauce

Quantity Ingredient
1 spring onion, trimmed and finely sliced
2 teaspoons gherkins, finely chopped
2 teaspoons capers in brine, drained and chopped
1 teaspoon chives, finely chopped
1 teaspoon flat-leaf parsley, finely chopped
1 teaspoon chervil, finely chopped
1 teaspoon tarragon, finely chopped
3 egg yolks
1/2 lemon, juiced
1 teaspoon english mustard
300ml light rapeseed oil, plus extra to drizzle

To serve

Quantity Ingredient
1 salad or spring onion, trimmed and finely sliced into rings
lemon wedges

Method

  1. Shell and clean the scallops, removing the roes, then freeze overnight.
  2. For the tartare sauce, combine the spring onion, gherkins, capers and chopped herbs in a small bowl. Put the egg yolks, lemon juice and mustard into a separate medium bowl and whisk together for 1 minute. Slowly whisk in the rapeseed oil to emulsify and thicken the mayonnaise. Stir in the tartare mixture and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  3. Thaw the scallops until you can slice them, then cut into 5 mm dice. Segment the lemon half, removing all pith and membrane, to give half segments.
  4. In a clean bowl, combine the scallops, half lemon segments and herbs. Add a couple of spoonfuls of the tartare sauce and mix well. Taste for seasoning and add salt and pepper as required.
  5. To serve, arrange the scallop tartare mixture on individual plates. Spoon on some of the tartare sauce and drizzle with a little rapeseed oil. Scatter the onion rings over the top.
  6. Serve with lemon wedges, and the rest of the tartare sauce in a bowl on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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