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Entree - Cucumber & Mint Gazpacho and Scallop Tartar

Entree - Cucumber & Mint Gazpacho and Scallop Tartar
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INGREDIENTS
Scallop Tartar

18 HerveyBay scallops, meat only
30ml Banyuls vinegar
To taste sea salt and freshly ground pepper
Cucumber and Mint Gazpacho
2 Telegraph cucumbers, topped, tailed, peeled, de-seeded and roughly chopped
18 Mint leaves, picked, washed and drained
30ml Extra virgin olive oil
200gm Natural yoghurt
10ml Chardonnay vinegar
100ml Chilled water
To taste Sea salt and freshly ground pepper
60gm Avruga caviar
30ml Extra virgin olive oil

METHOD
Scallop Tartar

1. Remove the mussels from the scallops and any other traces of the skirt.
2. Rinse each scallop in a bowl of iced water – do not allow the scallop to sit in the water, dry the scallops on a clean chux cloth, cut each scallop into a 5mm dice and reserve in a mixing bowl.
3. Add half of the vinegar and season to taste with salt and pepper. Gently mix until thoroughly combined, taste and then adjust with additional vinegar if required. Cover the bowl with cling wrap and refrigerate until required.
cucumber and mint gazpacho:
4. Place the cucumber, mint, extra virgin olive oil and yoghurt into a blender jug and puree until a smooth consistency is achieved, then pass the mixture through a fine strainer into a mixing bowl, season with salt and pepper. Add the chilled water and whisk to combine then add the vinegar to taste and thoroughly combine. Cover the bowl with cling wrap and refrigerate until required.
to serve
5. Remix the tartar and check the seasoning, place 6cm x 5cm diameter cutters in the centre of 6 chilled bowls. Divide the tartar evenly and place a portion into each cutter. On top of each portion, place 10gm of Avruga caviar – making sure the scallop is completely covered, pour a portion of the gazpacho around the cutters. Remove the cutters and drizzle each serve with a portion of the extra virgin olive oil, serve immediately – the dish should be served very cold!

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