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Scallop tartare with beet chips
This tasty bite of scallop tartare is made with green grapes, chives, sour cream, truffle oil, blanched almonds, tarragon and lemon juice. Served with homemade beet chips, it's the perfect before-dinner bite.
SERVES
4
TO
6
Ingredients
Beet Chips
- 1 very large red beet, washed
- 1 teaspoon (5 ml) salt
- 2 tablespoons (30 ml) olive oil
Scallop Tartare
- 12 1/2 ounces (360 g) very large (U-8) scallops, chopped in small dice
- 1/2 cup (120 ml) halved green grapes
- 1 tablespoon (15 ml) chives, finely chopped (plus more, to garnish)
- 1/4 cup (60 ml) sour cream
- 1 tablespoon (15 ml) white truffle oil
- Salt and black pepper, to season
- 1/2 lemon, zest and juice
- 1/4 cup (60 ml) whole blanched almonds, toasted and roughly chopped
- 1 tablespoon (15 ml) finely chopped tarragon leaves
Directions
Beet Chips
- Preheat the oven to 300° F (150° C). Line a baking sheet with parchment paper.
- Using a mandoline or a very sharp knife, slice the beets quite thin, about 1/16-inch (1-2 one to two millimetres).
- Toss the beet slices with salt, then set aside to sweat at room temperature for 15-20 minutes, until they release their natural juices.
- Drain off the juice, use a paper towel to blot them very dry.
- Toss the beets with olive oil, using your hands to make sure the slices are well coated.
- Lay the slices out in a single layer on the prepared baking sheet.
- Bake for 30 to 40 minutes until crisp, but not brown. Note: they will feel soft at this point but will crisp up as they cool.
- Transfer to a cooling rack and leave at room temperature, uncovered, until completely cool.
Scallop Tartare
- In a mixing bowl, combine scallops, grapes, chives, tarragon, and almonds. Season with salt and pepper.
- In a separate bowl, whisk together the sour cream and truffle oil until smooth.
- Combine the scallop mixture with the sour cream mixture and fold until well combined.
Serve
- Spoon the Scallop Tartare into a three-inch (seven and a half centimetre) ring mould, pressing down to hold its shape.
- Stack the beet chips neatly beside the tartare, leaving space between the two.
- Carefully remove the ring mould, garnish with chopped chives, and serve immediately. Enjoy!
