Scallop tartare with Mr. Prudhomme’s late season strawberries
- 300 g fresh scallops
- 70 g strawberries
- 50 ml coriander and basil oil
- 20 ml chives
- 20 ml fresh lime juice
Coriander and Basil Oil
- 200 ml fresh coriander and basil leaves
- 150 ml olive oil
- 50 ml vegetable oil
- 3 egg yolks
- 25 ml water
- 20 ml Dijon mustard
- 50 ml raspberry vinegar
- 70 ml vegetable oil
- 45 ml sesame oil
- 200 g strawberries
- Salt and freshly ground pepper
Remove the vein from the scallops then chop them.
Clean the strawberries and dice them in small cubes.
In a blender, add the egg yolks, water, mustard and vinegar then pour in the vegetable and sesame oils in a small stream. Add the strawberries and blend until a creamy texture. Season to taste and there you have your Strawberry dressing.
In a blender, add the coriander and basil leaves along with the two oils. Blend at high speed then place in a sieve and allow it to completely strain through. Now you have your herbed oil.
For the final touch, mix together the chopped scallops with the strawberries, add the herbed oil along with the chives and lime juice. Season to taste.
Set a plate with the tartare and a micro mesclun salad mix, garnish with a few drops of the herbed oil and the strawberry dressing.