Scallops tartare

Scallops tartare

By
From
Nathan Outlaw's Home Kitchen
Serves
4 as a starter
Photographer
David Loftus

To me, the best way to eat scallops is raw: I find the texture is perfect and the taste is delightful. This tartare is really simple and shows off this wonderful shellfish at its finest. You will have more mayonnaise than you need, but the rest will keep in a covered container in the fridge for a few days. If you don’t fancy making mayonnaise, serve a spoonful of Greek-style yoghurt on the side. Buy diver-caught scallops if you can, from a trusted fishmonger.

Ingredients

Quantity Ingredient
12 large live scallops in shells
2 small shallots, peeled and finely chopped
2 tablespoons small capers
2 gherkins, finely diced
1 green apple, peeled, cored and diced
1 lemon, finely grated zest and juiced
1 tablespoon chopped parsley
1 tablespoon chopped chives
100ml light olive oil
sea salt
freshly ground black pepper

For the mayonnaise

Quantity Ingredient
2 free-range egg yolks
1 teaspoon english mustard
2 tablespoons verjus
or 11/2 tablespoons white wine vinegar
250ml light olive oil

To serve

Quantity Ingredient
fresh seaweed or rock salt

Method

  1. Shell and clean the scallops (or ask your fishmonger to do this for you), retaining the shells for serving. Remove and discard the roes then wrap the white scallop meat in cling film and freeze overnight. Clean the shells and reserve for serving.
  2. To make the mayonnaise, put the egg yolks, mustard and verjus or wine vinegar in a bowl and whisk together for 1 minute. Slowly add the oil drop by drop to begin with and then in a steady stream until it is all incorporated. Season with salt and pepper to taste. Cover and refrigerate.
  3. Let the scallops thaw at room temperature or in the fridge until you can slice them comfortably, then slice each one horizontally into 3 discs. Lay the scallop slices on a tray and put them back in the fridge.
  4. Mix the shallots, capers, gherkins, apple, lemon zest and juice and the chopped herbs together in a bowl. Add the olive oil and toss to mix, then season the dressing with salt and pepper to taste.
  5. To serve, put a teaspoon of mayonnaise into each scallop shell. Lay 3 scallop slices in each shell then spoon on some of the dressing. Sprinkle a pinch of salt into each shell. Serve on a bed of seaweed or rock salt, on a platter or individual plates.
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