Scallops 2 Ways -Scallop Tartare, Lime, Poppadom and Yuzu Dressing and Grilled Scallops with Lemon a
Scallop Tartare, Lime, Poppadom and Yuzu Dressing and Grilled Scallops with Lemon and Hazelnut Butter! These are great little starter dishes.
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Cooking tools:
- Blender
- Deep fryer
- Piping bag
- Microplane
- Citrus press
- Grill
- Scallop shell
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Baking sheet
- Plate
Ingredients
- 6 scallops, thinly diced
- 2 poppadoms
- vegetable oil, for frying
- 1 lime, zested
- ½ lime, juiced
- 15ml yuzu juice
- 25ml soy sauce
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 lime, juice only
- 200ml herb oil
- sliced nori sheets
- chilli fonds
- micro coriander
- 8 scallops, roe attached
- 100g butter, softened
- 1 small bunch of parsley, chopped
- 1 small bunch of dill, chopped
- 100g hazelnuts, chopped
- 1 lemon, juice and zest
- salt
- pepper
- 4 scallop shells
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