Isle of Harris Scallop Tartare
Here is Clare Smyth's recipe for Isle of Harris Scallop Tartare. Clare loves the simplicity of this dish, using amazing produce.
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Cooking tools:
- Blender
- Cheesecloth
- Sous vide bag
- Fine-mesh sieve
- Kitchen scale
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Refrigerator
- Spoon
Ingredients
- 100g nasturtium leaves
- 100g grapeseed oil
- 2g salt
- 2g caster sugar
- 4 extra-large scallops (320g scallop meat), shells reserved
- 4g lime juice
- 4g chives, finely chopped
- 4g mascarpone
- salt, to taste
- 200g vegetable nage
- 25g sea lettuce
- 25g sea rosemary
- 25g sea fennel
- 25g sea purslane
- lime juice, to taste
- baby nasturtium leaves
- dill tips
- chive tips
- oyster leaves
- wasabi flowers
- baby wasabi leaves
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