Scallop Tartare With Strawberries Avocado Basil Recipes

SCALLOP TARTARE

Steps:

• Chop the scallops into small pieces then transfer to a medium bowl.
• Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.

SCALLOP TARTARE WITH STRAWBERRIES, AVOCADO & BASIL

Steps:

• Combine the vinegars and oil in a non reactive bowl, whisk to combine and season to taste with sea salt and white pepper. Heat the oil in a deep fryer or in a large pot only 1/3 full of oil. When the oil reached 355 degrees, fry the sweet potato slices in 3 batches until golden brown and crispy. Remove from the oil using a slotted spoon, drain on papper towels and season while still hot with sea salt. Dice the strawberries into .5cm cubes and place in a bowl. Combine with 2 tsp vinaigrette and set aside for 2 minutes Dice the scallops into .5cm cubes and place in second bowl. To assemble Place a small mound of the avocado mixture in the center of a plate. layer a sweet potato chip on it. On top of the chip, place a heaping tablespoon of the scallop/strawberry mixture. Layer another chip on top of the scallops. Place a small pile of the marinated radish on top of the second chip. Drizzle each plate with 1 tsp vinaigrette and garnish with espelette pimento and fleur de sel if desired.

SCALLOPS WITH AVOCADO SALSA

Steps:

• In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
• With rubber spatula, gently fold in the avocados.
• Season with salt and pepper.
• In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
• Transfer scallops to warmed platter- keep them warm.
• Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
• Remove from heat and stir in the balsamic vinegar.
• Season with salt and pepper.
• Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
• *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!

SCALLOPS TARTARE

Steps:

• Put the scallops on a flat surface and chop finely with a knife. Do not use a food processor or electric blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the chopped scallops in a mixing bowl and add the onions, coriander, lemon juice, jalapeno pepper, tomato, oil, salt and pepper. Blend well. Serve in small portions with buttered toast triangles.