Scallops variation - Nest in Normandy Dieppe

Scallop variations (tartar, carpaccio and pan fried with calvados)

Ingredients: Yields 4 servings

From the fishmonger’s
16 scallops without coral (roe)
12 shrimps
 

From the fresh produce market:
1 bunch of fresh basil
2 limes
1 mango
4 passion fruit
 

From the cheesemarket:
1 tablespoon cream
1 knob of butter
 

From your larder:
8 tbsp. olive oil
1 tsp. liquid honey
2 tbsp. calvados
Yuzu powder
Fleur de sel
salt, pepper
 

  • For the carpaccio: Slice 6 scallops finely.  Place them on a plate.  Prepare a vinaigrette with 4 tbsp. olive oil, juice of 1 lime, the honey and the chopped basil. Season.  Pour the vinaigrette over the sliced scallops and place in the fridge for 1 hour before serving.
  • For the tartar : Dice the mango flesh and set it aside in a salad bowl.  Cut 6 scallops into small cubes, the same size as the diced mango. Set them aside also.  Scoop out the pulp of the passion fruit with a teaspoon. Set aside.  Wash then zest a lime. Chop the zest finely. Set aside.  In a salad bowl, mix the small scallop cubes with the passion fruit pulp. Then add the olive oil, the finely chopped lime zest, the yuzu powder and a pinch or two of fleur de sel.  Mix together gently and check the seasoning. Keep cool until ready for plating.  Place 1/4 of the finely diced mango in a (cookie) cutter. Press it firm with the back of a spoon, then cover it with 1/4 of the scallop tartar. Press firm again with the back of a spoon, then gently remove the cutter .  Repeat  these steps 3 times with the remaining diced mango/scallop tartar.  Place the plates in the fridge for at least 30 minutes before serving chilled.
  • For the pan fried scallops: Melt the butter in a heavy bottomed skillet to fry 4 scallops for a couple of minutes on both sides.  Add 2 tbsp. of calvados and flambé off the heat.  Place the scallops on the shrimps.  Mix the cream with the cooking liquid in the skillet and spoon over the scallops.  Add a pinch of coarse salt and serve immediately.