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Heston Blumenthal

I. Grunwerg Ltd

Heston Blumenthal Scallop Tartare with white chocolate

This recipe is based on a Fat Duck dish that has gone
through several incarnations. It began life a decade ago
as a disc of white chocolate topped with caviar. It gained
a certain notoriety at the time because some people
couldn’t accept the amalgam of such unlikely ingredients.
Since then, however, unusual flavour combinations have
become more familiar, and this recipe is a prime example,
an amazing pairing of rich, smooth chocolate and rich,
briny seafood. (For more about flavour pairing, see p.20.)
Serves 6
For the prawn oil
200g Olive oil
400g Whole raw prawns, shell-on
For the white chocolate foam base
20g Groundnut or grapeseed oil
150g Peeled and finely sliced carrot
(approx. 2 large carrots)
50g Leek, white part only, cleaned and finely sliced
30g Fennel, finely sliced
45g Button mushrooms, finely sliced
½ Banana shallot, peeled and finely sliced
½ Clove of garlic, peeled and finely sliced
15 Black peppercorns
½ tsp Coriander seeds
70g Dry white vermouth
1 Sprig of flat-leaf parsley
200g Fish stock (p.42), reduced to 50g
135g Whipping cream
150g Semi-skimmed milk
For the scallop tartare
6 Large cleaned scallops, cut in 5mm cubes
10g Pickled lemon (p.268), cut into 2mm pieces
(optional, can be replaced by lemon juice)
1½ tsp Chopped chives
3 tsp Walnut oil
¼ tsp Sherry vinegar
To finish and serve
30g White chocolate, chopped, plus extra shavings
Groundnut or grapeseed oil
6 Scallops, each sliced into 3 discs
Caviar or salmon roe
Pea shoots
For the prawn oil, heat the oil in a large saucepan until
very hot. Drop in the prawns, remove from the heat, and
shake the pan continuously until the prawns turn pink.
Allow the prawns to cool in the oil, then strain, reserving
the oil. (The prawns can be placed on kitchen roll to
drain off the excess oil, then peeled and eaten, or kept
in the fridge for later.)
To start the foam base, heat the oil in a saucepan over
a medium heat. Add the finely sliced vegetables, garlic,
peppercorns and coriander seeds and sweat until the
vegetables start to soften (approximately 15 minutes).
Pour in the vermouth, increase the heat to medium-high
and reduce to a syrup.
Add the parsley, fish stock, whipping cream and milk and
bring to a simmer. Turn off the heat and allow to infuse
until cool. Strain into a clean pan.
To make the scallop tartare, combine the scallops
with the pickled lemon (or lemon juice), chives,
walnut oil, vinegar and salt. Using a small ring mould
(approximately 5cm), pack the tartare into the centre
of six shallow bowls.
When ready to serve, warm the foam base gently and stir
in the chopped chocolate until it melts. Season with salt.
Pour a little oil on to a plate and dip the scallop discs in it.
Season with salt, then sear them quickly on one side in
a hot, dry pan.
Rest the scallop discs, seared-side up, on top of the
tartare and garnish with caviar, pea shoots and shaved
white chocolate.
Using a hand blender, froth the white chocolate foam
and pour the foam around the mounds of tartare. Lightly
drizzle the prawn oil on the foam, and serve immediately.

Published on Friday, May 17, 2013 in News Stories.

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