Scallop Tartare with Avocado, Red Caviar and Truffle Oil

Name: Scallop Tartare with Avocado, Red Caviar and Truffle Oil
Total time: 5 min
Yield: 2
Ingredients: 1.8 oz fresh scallops (thinly sliced); 0.7 oz cucumber (thinly sliced); 0.7 oz avocado (thinly sliced); ½ teaspoon truffle oil; 1 teaspoon tobiko (flying fish roe); 2 teaspoons red caviar; ½ teaspoon soy sauce; Small handful of frisée (about 5 g); Pinch of microgreens (for garnish); 0.7 oz seafood jelly (cut into small cubes); 1 teaspoon saffron sauce (for drizzling); Few drops of balsamic vinegar (for garnish); 5 tablespoons olive oil; 2 teaspoons grape vinegar; 1 tablespoon mustard; Salt and pepper to taste; 3.4 oz seafood stock; ¼ teaspoon agar-agar; 1.2 oz semi-sweet wine; Pinch of saffron pollen; ½ cup (3.5 oz) heavy cream (30%); Salt and pepper to taste

Time5 min

LevelMedium

Fish and seafood

Scallop Tartare with Avocado, Red Caviar and Truffle Oil

This elegant French appetizer brings together tender scallops, creamy avocado, and the salty burst of red caviar, all delicately enhanced with truffle oil and saffron sauce. It's a fine-dining experience that adds a touch of molecular gastronomy with jellied seafood stock and is perfect for impressing guests at your next special event.

A Symphony of Elegance: Cold Scallop Julienne with Avocado, Red Caviar, and Truffle Oil

In the world of culinary artistry, simplicity and luxury often find themselves in an elegant tango, each element playing its part with precision. Such is the case with the Cold Scallop Julienne with Avocado, Red Caviar, and Truffle Oil—a dish that strikes the perfect balance between minimalism and opulence. At first glance, it may appear unassuming, but a deeper dive reveals layers of complexity that any fine-dining enthusiast would revel in. A Study in Balance

Ingredients

Method

Prepare the Vinaigrette:
In a small bowl, whisk together 5 tablespoons of olive oil, 2 teaspoons of grape vinegar, and 1 tablespoon of mustard. Season with salt and pepper to taste. Set aside.
Prepare the Jelly:
Heat 3.4 oz of seafood stock in a small saucepan and dissolve ¼ teaspoon of agar-agar in it. Stir well and let it cool slightly. Transfer to a container and refrigerate for 30 minutes until set.
Make the Saffron Sauce:
In a small saucepan, bring 1.2 oz of semi-sweet wine to a boil (212°F) and reduce it slightly. Add a pinch of saffron and ½ cup of heavy cream. Let simmer until it thickens. Season with salt and pepper. Set aside to cool.
Prepare the Scallop Julienne:
Slice 1.8 oz of fresh scallops into thin strips. Drizzle with ½ teaspoon of truffle oil, ½ teaspoon of soy sauce, and 1 teaspoon of tobiko. Set aside for assembly.
Prepare the Vegetables:
Thinly slice 0.7 oz of cucumber and 0.7 oz of avocado. Toss them with the vinaigrette.
Assemble the Dish:
Arrange a layer of frisée on the plate, then add the cucumber and avocado slices. Pour small cubes of the jellied seafood stock over the top. Place the seasoned scallops on top. Garnish with microgreens, red caviar, saffron sauce, and a few drops of balsamic vinegar.
Serve:
Serve the dish cold, pairing it with Talisker 10 Years Old for an elegant touch.

The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.

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