Scallop Tartare With Scallop Butter, Anchovies & Tomatoes

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Scallop Tartare With Scallop Butter, Anchovies & Tomatoes

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Tomato Water
500 g ripe tomatoes
500 g cherry tomatoes
2 sprigs Basil
1 garlic clove peeled and diced
Lemon Puree
3 lemons organic, if available
2.5 g Agar-agar
100 g Sugar
25 g Extra Virgin Oil
1/2 Lemon Juice
Lemon Mousse
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
Oven Tomatoes
2 vine ripened tomatoes
a little icing sugar
a little Extra Virgin Oil
1 sprig thyme
1 sprig rosemary
Scallop Butter
1 teaspoon Olive Oil
65 g scallops diced
125 g fresh cuttlefish cut into strips
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
Scallop Tartare
1 very large fresh scallop shucked
1 tablespoon Olive Oil
1 tablespoon dashi vinegar
1 teaspoon chives finely chopped
1 teaspoon light soy sauce
chive blossoms
4 anchovy fillets cut into strips lengthwise
1 tablespoon pinenuts roasted
8 tablespoons Olive Oil
    • Medium


    • Tomato Water

    • Lemon Puree

    • Lemon Mousse

    • Oven Tomatoes

    • Scallop Butter

    • Scallop Tartare

    • Assembly



    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.

    Tomato Water

    1. Wash the tomatoes, remove the stem and cut into quarters.
    2. Wash and halve the cherry tomatoes.
    3. Put all the tomatoes in a processor and puree with the basil sprigs, salt, sugar and garlic.
    4. Place some muslin in a tall bowl and pour the tomato puree in.
    5. Tie the corners of the muslin and hang from a wooden spoon over the bowl to allow the liquid to drain out.
    6. Leave in the fridge for 12 hours.
    7. Measure 275 mL of the water.

    Lemon Puree

    1. Wash the lemons in hot water, pat dry and wrap individually in one layer of aluminum foil.
    2. Place lemons in a preheated oven at 150 ° C (heat from top and bottom) cook 1.5 hours.
    3. Remove the lemons from the oven and let them rest for 15 minutes in the tin foil.
    4. Then carefully peel the lemons, remove any pith from the skin and finely dice the skin.
    5. Remove the white pith and dice the flesh. Make sure that no pith is used (it is bitter).
    6. Add the lemon peel and the flesh into a pot and stir.
    7. Fold together the agar-agar and the sugar mix.
    8. Fold the agar-agar and sugar into the lemon mix.
    9. Boil the mixture while stirring, then remove the pot from the heat.
    10. Add the mixture into a blender jug and let it cool.
    11. Add olive oil and freshly squeezed lemon juice and puree.
    12. Separate 100 g of lemon puree and chill.

    Lemon Mousse

    1. 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.
    2. Put the molds aside.
    3. Put the lemon puree and tomato water in a bowl, stir together.
    4. Soak the gelatine leaves in cold water for a few minutes, then squeeze out the excess water.
    5. Add the gelatine to the freshly squeezed lemon and lime juice and warm to dissolve.
    6. Fold the gelatine mixture through the lemon tomato water.
    7. Fold in the freshly grated lime zest.
    8. Then fold in the whipped cream and refine the lemon mousse with lemon olive oil.
    9. Pour the lemon mousse into the prepared silicone negative molds and freeze at least 4 hours.

    Oven Tomatoes

    1. Bring plenty of water in a pot to boil.
    2. Blanch the tomatoes in the boiling water, then plunge into iced water, peel and cut into quarters.
    3. Remove the tomato stalk and the seeds.
    4. Place the tomato quarters side by side in a baking dish and sprinkle with salt.
    5. Sprinkle the tomato quarters with a little icing sugar and drizzle with a little olive oil.
    6. Add the thyme and rosemary sprigs to the tomato quarters.
    7. Put the baking dish in the preheated oven at 150 ° C (top and bottom) until the tomato quarters are slightly dried on the surface.
    8. Remove the baking dish from the oven and leave to cool.
    9. Finely chop the tomato quarters, season with salt and powdered sugar and marinate with olive oil.

    Scallop Butter

    1. Heat the olive oil in a saucepan, add the scallops and cook until the liquid has evaporated.
    2. Add the cuttlefish strips to cook.
    3. Add 1 pinch of salt, and the rosemary and thyme and cook briefly.
    4. Then add the butter and fry until until the butter is beurre noisette.
    5. Remove the pan from the heat, add the garlic and let it stand for 10 minutes.
    6. Pass the scallop butter through a fine sieve and let cool.
    7. Then season with fish sauce, ponzu sauce and the Piment d’Espelette.
    8. Season the scallops with butter, Maldon sea salt, a little soy sauce and some freshly grated lime zest.
    9. 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.
    10. Put the scallop butter into a piping bag with a small plain nozzle and refrigerate until needed.


    1. Cut the baguette into 4 strips (15 cm long, 2 cm wide and 1 cm thick).
    2. Put them in a preheated oven at 180 ° C (top and bottom) until the bread is golden and crispy.
    3. Remove from the oven and let cool.

    Scallop Tartare

    1. Dice the scallop meat very finely (brunoise).
    2. Mix with the olive oil, the dashi vinegar and the finely chopped chives.
    3. Season the scallop tartare with Maldon sea salt and the light soy sauce and serve immediately.


    1. Place 4 small plates on 4 flat dinner plates.
    2. Place 1 line of marinated oven roasted tomatoes centered on the small plate.
    3. Remove the frozen lemon mousse from the sardine fillet shaped silicone negative molds.
    4. Place on the line of roasted tomato and allow to thaw.
    5. On each cracker, place alternately the scallop tartare and piped scallop butter along the cracker.
    6. Then garnish with some chive blossoms.
    7. Place each scallop cracker on the large plates.
    8. Place the anchovy fillet strips, some pine nuts and a few basil leaves on the lemon mousse to garnish.
    9. Finally, pour 2 tablespoons olive oil around the lemon mousse.

    Roland Trettl

    Anyone who has learned their trade under Chef of the Century Eckart Witzigmann can without doubt be described as a master pupil, especially if they develop into such an unconventional top chef as Roland Trettl. The native of Upper Bolzano, in the South Tyrol province of Italy, has cooked under the patronage of Witzigmann. He was given the task of implementing Witzigmann‘s concept of a luxury resort on Mallorca. The Ca‘s Puers quickly became known as the best restaurant on the island. When Hangar-7 opened in Salzburg in 2003 and Eckart Witzigmann, patron of Restaurant Ikarus, was seeking the perfect executive chef, one name immediately sprang to mind: Roland Trettl. What followed is a success story that has enriched – and maybe even changed – the culinary world. Trettl has brought many global culinary stars to Salzburg – from Jean-Georges Vongerichten to Marc Haeberlin – making Restaurant Ikarus and its guest chef concept famous far beyond the borders of Austria. What‘s more, Trettl has managed to assemble a close-knit and perfectly harmonised team around him. When composing his team, he isn‘t interested in how famous or renowned a name is. Instead, he prefers to recruit talented young chefs for his kitchen. Because Roland Trettl has a philosophy which guides him during every minute of his work: “Traditions are not important to me. What someone looks like isn‘t important to me. What counts as far as I‘m concerned is quality, in my team and in what leaves our kitchen.” Portrait by: Helge Kirchberger / Red Bull Hangar-7

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