Nutrition Facts
4 servings
4
Recipe for Scallop Tartare with Artichokes
A recipe worthy of the finest tables, featuring scallop tartare with artichokes, nuts, green apples, walnut oil, and cider reduction. Photo credits: Bertrand Duquenne. Recipe creation and culinary styling: Mathieu Aumont.
Ingredients
16 Scallops from the Bay of Saint-Brieuc
10 Fresh nuts
2 Granny Smith apple
Nut oil
1 Cider
2 Granny Smith apple
2 Artichoke
1 Watercress
Espelette pepper
Fine salt
Directions
1
Reduce the cider until you obtain a syrupy liquid and set aside.
2
Cook the artichokes for 1 hour in salted water. Once cooked, peel the artichokes to keep only the hearts, then dice them finely.
3
Open the scallops and detach the meat.
4
Chop the scallops into small dice, then season with fine salt, chili powder, and walnut oil.
5
Dice the first apple into small cubes and crush the fresh nuts.
6
In a mixing bowl, combine the diced artichoke hearts, scallops, and apples with the chopped nuts.
7
Slice the second apple into 6 thin pieces and place 2 pieces on each plate.
8
To finish, place a scoop of diced vegetables on each slice of apple. Add a sprig of watercress and a drizzle of cider reduction.
Ingredients
Ingredients
16 Scallops from the Bay of Saint-Brieuc
10 Fresh nuts
2 Granny Smith apple
Nut oil
1 Cider
2 Granny Smith apple
2 Artichoke
1 Watercress
Espelette pepper
Fine salt
Directions
Directions
1
Reduce the cider until you obtain a syrupy liquid and set aside.
2
Cook the artichokes for 1 hour in salted water. Once cooked, peel the artichokes to keep only the hearts, then dice them finely.
3
Open the scallops and detach the meat.
4
Chop the scallops into small dice, then season with fine salt, chili powder, and walnut oil.
5
Dice the first apple into small cubes and crush the fresh nuts.
6
In a mixing bowl, combine the diced artichoke hearts, scallops, and apples with the chopped nuts.
7
Slice the second apple into 6 thin pieces and place 2 pieces on each plate.
8
To finish, place a scoop of diced vegetables on each slice of apple. Add a sprig of watercress and a drizzle of cider reduction.
Notes
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