Scallop Tartare With Scallop Butter, Anchovies & Tomatoes
This is an absolutely amazing scallop tartare dish presented by chef Roland Trettl. If you want to stand out from the crowd or impress someone with a very sophisticated scallop tartare recipe then this is perfect for you.
Scallop Tartare With Scallop Butter, Anchovies & Tomatoes
- 500 g ripe tomatoes
- 500 g cherry tomatoes
- 2 sprigs basil
- 1 garlic clove
- 3 lemons
- 2 ½ g agar-agar
- 100 g sugar
- 25 g extra virgin oil
- 1/2 lemon luice
- 4 gelatine leaf
- 25 g freshly squeezed lemon juice
- 15 g freshly pressed lime juice
- 1 lime zest and juice
- 50 g whipped cream
- 1 tablespoon lemon olive oil
- a few silicone forms shaped like sardines
- powdered silver food colouring
- black liquid food colouring
- 2 vine ripened tomatoes
- a little icing sugar
- a little extra virgin oil
- 1 sprig thyme
- 1 sprig rosemary
- 1 teaspoon olive oil
- 65 g scallops
- 125 g fresh cuttlefish
- 1/2 sprig rosemary
- 1/2 sprig thyme
- 375 g butter
- 1/2 bulb garlic
- 1/2 tablespoon fish sauce
- 1/2 tablespoon ponzu sauce
- 1/2 teaspoon Piment d’Espelette
- a little soy sauce
- a little finely grated lime zest
- 1/4 very large soft baquette
- 1 very large fresh scallop
- 1 tablespoon olive oil
- 1 tablespoon dashi vinegar
- 1 teaspoon chives
- 1 teaspoon light soy sauce
- chive blossoms
- 4 anchovy fillets
- 1 tablespoon pinenuts
- 8 tablespoons olive oil
- Wash the tomatoes, remove the stem and cut into quarters.
- Wash and halve the cherry tomatoes.
- Put all the tomatoes in a processor and puree with the basil sprigs, salt, sugar and garlic.
- Place some muslin in a tall bowl and pour the tomato puree in.
- Tie the corners of the muslin and hang from a wooden spoon over the bowl to allow the liquid to drain out.
- Leave in the fridge for 12 hours.
- Measure 275 mL (about 1 cup) of the water.
- Wash the lemons in hot water, pat dry and wrap individually in one layer of aluminum foil.
- Place lemons in a preheated oven at 150 °C/ 302 ℉ (heat from top and bottom) cook 1.5 hours.
- Remove the lemons from the oven and let them rest for 15 minutes in the tin foil.
- Then carefully peel the lemons, remove any pith from the skin and finely dice the skin.
- Remove the white pith and dice the flesh. Make sure that no pith is used (it is bitter).
- Add the lemon peel and the flesh into a pot and stir.
- Fold together the agar-agar and the sugar mix.
- Fold the agar-agar and sugar into the lemon mix.
- Boil the mixture while stirring, then remove the pot from the heat.
- Add the mixture into a blender jug and let it cool.
- Add olive oil and freshly squeezed lemon juice and puree.
- Separate 100 g ( about 3 ½ ounces) of lemon puree and chill.
- Brush the silicone negative molds with some black liquid food coloring and dust with a little silver powder. The print is to represent an image of real sardine fillets.
- Put the molds aside.
- Put the lemon puree and tomato water in a bowl, stir together.
- Soak the gelatine leaves in cold water for a few minutes, then squeeze out the excess water.
- Add the gelatine to the freshly squeezed lemon and lime juice and warm to dissolve.
- Fold the gelatine mixture through the lemon tomato water.
- Fold in the freshly grated lime zest.
- Then fold in the whipped cream and refine the lemon mousse with lemon olive oil.
- Pour the lemon mousse into the prepared silicone negative molds and freeze at least 4 hours.
- Bring plenty of water in a pot to boil.
- Blanch the tomatoes in the boiling water, then plunge into iced water, peel and cut into quarters.
- Remove the tomato stalk and the seeds.
- Place the tomato quarters side by side in a baking dish and sprinkle with salt.
- Sprinkle the tomato quarters with a little icing sugar and drizzle with a little olive oil.
- Add the thyme and rosemary sprigs to the tomato quarters.
- Put the baking dish in the preheated oven at 150 ° C/ 302 ℉ (top and bottom) until the tomato quarters are slightly dried on the surface.
- Remove the baking dish from the oven and leave to cool.
- Finely chop the tomato quarters, season with salt and powdered sugar and marinate with olive oil.
- Heat the olive oil in a saucepan, add the scallops and cook until the liquid has evaporated.
- Add the cuttlefish strips to cook.
- Add 1 pinch of salt, and the rosemary and thyme and cook briefly.
- Then add the butter and fry until until the butter is beurre noisette.
- Remove the pan from the heat, add the garlic and let it stand for 10 minutes.
- Pass the scallop butter through a fine sieve and let cool.
- Then season with fish sauce, ponzu sauce and the Piment d’Espelette.
- Season the scallops with butter, Maldon sea salt, a little soy sauce and some freshly grated lime zest.
- Leave the scallop butter to cool in the fridge, stir it frequently while it is cooling until the scallop butter takes on a mayonnaise-like consistency.
- Put the scallop butter into a piping bag with a small plain nozzle and refrigerate until needed.
- Cut the baguette into 4 strips (15 cm long, 2 cm wide and 1 cm thick) (6 inches long, 1 inch wide, 1/2 inch thick).
- Put them in a preheated oven at 180 ° C/ 356 ℉ (top and bottom) until the bread is golden and crispy.
- Remove from the oven and let cool.
- Dice the scallop meat very finely (brunoise).
- Mix with the olive oil, the dashi vinegar and the finely chopped chives.
- Season the scallop tartare with Maldon sea salt and the light soy sauce and serve immediately.
- Place 4 small plates on 4 flat dinner plates.
- Place 1 line of marinated oven roasted tomatoes centered on the small plate.
- Remove the frozen lemon mousse from the sardine fillet shaped silicone negative molds.
- Place on the line of roasted tomato and allow to thaw.
- On each cracker, place alternately the scallop tartare and piped scallop butter along the cracker.
- Then garnish with some chive blossoms.
- Place each scallop cracker on the large plates.
- Place the anchovy fillet strips, some pine nuts and a few basil leaves on the lemon mousse to garnish.
- Finally, pour 2 tablespoons olive oil around the lemon mousse.
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