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Scallop Tartare With Scallop Butter, Anchovies & Tomatoes

Scallop Tartare With Scallop Butter, Anchovies & Tomatoes

Silky, bright scallop tartare is paired with a nutty beurre noisette scallop butter, roasted tomato line and a frozen lemon mousse shaped like sardines for a textural, savory-sour canapé. Active prep is about 30 minutes, but several components (tomato water, roasted lemons and lemon mousse, and scallop butter) need make-ahead chilling or freezing.
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Prep Time:30 minutes
Cook Time:2 minutes
Total Time:6 minutes
Course: Appetizers
Keyword: canapés, lemon mousse, scallop butter, Scallop tartare

Equipment

  • Food Processor
  • muslin or cheesecloth
  • Blender
  • silicone molds (sardine-shaped)
  • Pot
  • oven
  • baking dish
  • saucepan
  • fine sieve
  • piping bag

Ingredients

  • 500 g ripe tomatoes
  • 500 g cherry tomatoes
  • 2 sprigs basil
  • 1 clove garlic
  • 3 lemons
  • 2 1/2 g agar-agar
  • 100 g sugar
  • 25 g extra virgin oil
  • 1/2 lemon juice
  • 4 leaves gelatine
  • 25 g lemon juice freshly squeezed
  • 15 g lime juice freshly pressed
  • 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 cuttlefish fresh
  • 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 lime zest finely grated
  • 1/4 baguette very large soft
  • 1 scallop very large fresh
  • 1 tablespoon olive oil
  • 1 tablespoon dashi vinegar
  • 1 teaspoon chives
  • 1 teaspoon light soy sauce
  • chive blossoms
  • 4 anchovy fillets
  • 1 tablespoon pine nuts
  • 8 tablespoons olive oil
  • basil

Instructions

  1. Wash the tomatoes, remove the stems and cut them into quarters.
  2. Wash and halve the cherry tomatoes.
  3. Put all the tomatoes in a food processor and puree with the basil sprigs, salt, sugar and garlic.
  4. Line a tall bowl with muslin or cheesecloth and pour the tomato puree into it.
  5. Tie the corners of the muslin and hang it from a wooden spoon over the bowl to allow the tomato liquid to drain out.
  6. Refrigerate the hanging muslin and tomato puree for 12 hours to collect the tomato water.
  7. Measure 275 mL of water and set aside if needed for other steps.
  8. Wash the lemons in hot water, pat them dry and wrap each lemon individually in one layer of aluminum foil.
  9. Place the wrapped lemons in a preheated oven at 150 °C and roast for 1.5 hours.
  10. Remove the lemons from the oven and let them rest 15 minutes in the foil.
  11. Carefully peel the lemons, remove any outer pith from the skin and finely dice the lemon peel.
  12. Remove the white pith and dice the lemon flesh, ensuring no pith remains.
  13. Combine the diced lemon peel and flesh in a pot and stir.
  14. Fold together the agar-agar and the sugar until evenly combined.
  15. Fold the agar-agar and sugar mixture into the lemon mixture in the pot.
  16. Bring the lemon, agar-agar and sugar mixture to a boil while stirring, then remove the pot from the heat.
  17. Transfer the hot mixture into a blender jug and let it cool slightly.
  18. Add olive oil and freshly squeezed lemon juice to the blender and puree until smooth.
  19. Separate 100 g of the lemon puree and chill it in the refrigerator.
  20. Brush the inside of the silicone sardine-shaped molds with black liquid food colouring and dust lightly with powdered silver food colouring to create a sardine-print effect.
  21. Set the prepared silicone molds aside until needed.
  22. Combine the chilled lemon puree with the drained tomato water in a bowl and stir to combine.
  23. Soak the gelatine leaves in cold water for a few minutes, then squeeze out the excess water.
  24. Warm the freshly squeezed lemon and lime juice and dissolve the squeezed gelatine leaves into it.
  25. Fold the dissolved gelatine mixture through the lemon–tomato water mixture until evenly incorporated.
  26. Fold in the freshly grated lime zest.
  27. Fold in the whipped cream and refine the mixture with lemon olive oil to create the lemon mousse base.
  28. Pour the lemon mousse into the prepared silicone negative molds and freeze for at least 4 hours.
  29. Bring plenty of water to a rolling boil in a pot.
  30. Blanch the vine-ripened tomatoes briefly in the boiling water, then plunge them into iced water, peel and cut into quarters.
  31. Remove the tomato stalks and seeds from the blanched tomato quarters.
  32. Arrange the tomato quarters side by side in a baking dish and sprinkle with salt.
  33. Sprinkle the tomato quarters with a little icing sugar and drizzle with a little extra virgin olive oil.
  34. Add the thyme and rosemary sprigs to the baking dish with the tomato quarters.
  35. Place the baking dish in a preheated oven at 150 °C and cook until the tomato quarters are slightly dried on the surface.
  36. Remove the baking dish from the oven and allow the roasted tomato quarters to cool.
  37. Finely chop the cooled tomato quarters, season with salt and powdered sugar and marinate with a little olive oil.
  38. Heat 1 teaspoon olive oil in a saucepan, add the scallops and cook until their liquid has evaporated.
  39. Add the cuttlefish strips to the pan and continue to cook.
  40. Add a pinch of salt and the rosemary and thyme sprigs and cook briefly to infuse flavor.
  41. Add the butter to the pan and cook until the butter becomes beurre noisette (brown butter).
  42. Remove the pan from the heat, add the garlic and let the mixture stand for 10 minutes to infuse.
  43. Pass the scallop butter through a fine sieve to remove solids and let it cool.
  44. Season the strained scallop butter with fish sauce, ponzu sauce and Piment d’Espelette.
  45. Season the cooked scallops with some of the flavored butter, Maldon sea salt, a little soy sauce and some freshly grated lime zest.
  46. Place the scallop butter in the refrigerator to cool, stirring frequently while it cools until it reaches a mayonnaise-like consistency.
  47. Transfer the cooled scallop butter into a piping bag fitted with a small plain nozzle and refrigerate until needed.
  48. Cut the very large soft baguette into 4 strips measuring about 15 cm long, 2 cm wide and 1 cm thick.
  49. Place the baguette strips in a preheated oven at 180 °C and bake until the bread is golden and crispy.
  50. Remove the crisped baguette strips from the oven and let them cool.
  51. Dice the very large fresh scallop meat very finely (brunoise) for the tartare.
  52. Mix the diced scallop with 1 tablespoon olive oil, 1 tablespoon dashi vinegar and the finely chopped chives.
  53. Season the scallop tartare with Maldon sea salt and 1 teaspoon light soy sauce and keep chilled until plating.
  54. Place 4 small plates on top of 4 larger flat dinner plates as a staging for assembly.
  55. Place a line of the marinated, oven-roasted tomatoes centered on each small plate.
  56. Remove the frozen lemon mousse from the sardine-shaped silicone molds.
  57. Place each frozen lemon mousse piece on the line of roasted tomatoes and allow it to thaw slightly while plating.
  58. On each crisped baguette strip, pipe alternating dollops of the scallop tartare and the scallop butter along the length of the cracker.
  59. Garnish each scallop cracker with chive blossoms.
  60. Place each scallop cracker onto the larger plates beside the small plate staging.
  61. Top the lemon mousse with anchovy fillet strips, some pine nuts and a few basil leaves to garnish.
  62. Finally, pour 2 tablespoons of olive oil around the lemon mousse on each plate.

Notes

Notes