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Le Cordon Bleu News, 10/01/2013
Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette
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About this recipe

This decadent starter offers a complex combination of flavors with the sweetness of scallops, acidity of capers and pickled gherkins and a background refreshing hint of the sea

Recipe - Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette

Serves: 4

Preparation time: 30 minutes

In this recipe:

  • medium scallops in their shells
  • fresh sea lettuce
  • saffron threads
  • shallots
  • pickled gherkins



1x 3-4 cm diameter circle mold
Principal ingredients
12 medium scallops in their shells
20 g butter
Seaweed tartare
100 g fresh sea lettuce, finely chopped
1 shallot, finely chopped
50 g pickled gherkins, finely chopped
50 g mini capers
20 ml olive oil
Maldon® sea salt
Saffron vinaigrette
20 ml fish stock
pinch of saffron threads
20 ml white balsamic vinegar
100 ml olive oil
salt, pepper
20 g sesame seeds, toasted
Fried shallots
2 shallots, sliced into rings
50 ml milk
50 g flour
Maldon® sea salt
micro cilantro (coriander)

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  1. Scallops: Open and prepare the scallops. Using a paper towel, pat the scallops dry and refrigerate.
  2. Seaweed tartare: Combine the sea lettuce, shallots, pickled gherkins, mini capers, olive oil and Maldon sea salt. Refrigerate.
  3. Saffron vinaigrette: Heat the fish stock, saffron and white balsamic vinegar in a saucepan. Bring to a simmer, remove from the heat and leave to infuse for about 10 minutes. Whisk in the olive oil, salt and pepper. Add the sesame seeds. Set aside.
  4. Fried shallots: Preheat a deep fat fryer to 160°C. Soak the shallot rings in milk for a few minutes, coat with flour and fry until golden and crispy. Transfer to a paper towel lined plate to drain. Finish with a pinch of Maldon sea salt.
  5. Presentation: Onto a plate, add three small rings of seaweed tartare using the circle mold. Sear the scallops in the butter until golden brown, turning once (about 2 to 3 minutes depending on their size). Place a scallop on each ring of seaweed tartare. Arrange the fried shallots around the scallops, add dots of saffron vinaigrette and top each scallop with a sprig of micro cilantro (coriander).
  6. Chef’s Tip: If the roe is a bright orange color, it can also be cooked and added to the dish.

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