Scallop Tartare With Strawberries Avocado Basil Recipes

Steps:

• Chop the scallops into small pieces then transfer to a medium bowl.
• Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.

Steps:

• Combine the vinegars and oil in a non reactive bowl, whisk to combine and season to taste with sea salt and white pepper. Heat the oil in a deep fryer or in a large pot only 1/3 full of oil. When the oil reached 355 degrees, fry the sweet potato slices in 3 batches until golden brown and crispy. Remove from the oil using a slotted spoon, drain on papper towels and season while still hot with sea salt. Dice the strawberries into .5cm cubes and place in a bowl. Combine with 2 tsp vinaigrette and set aside for 2 minutes Dice the scallops into .5cm cubes and place in second bowl. To assemble Place a small mound of the avocado mixture in the center of a plate. layer a sweet potato chip on it. On top of the chip, place a heaping tablespoon of the scallop/strawberry mixture. Layer another chip on top of the scallops. Place a small pile of the marinated radish on top of the second chip. Drizzle each plate with 1 tsp vinaigrette and garnish with espelette pimento and fleur de sel if desired.