Name: Scallop Tartare with Asparagus, Avocado Mousse, Lemon Gel & Squid Ink Tuiles
Yield: Serves 4
Cuisine: Australian
Ingredients: 320 g sashimi-grade scallops, cut into 5mm cubes; 1 fresh long green chilli, thinly sliced; 100 ml vegetable oil; 160 ml (⅔ cup) Eureka lemon gel; Juice of 1 lemon; Sea salt flakes and freshly cracked black pepper, for seasoning; 60 ml (¼ cup) lemon extra virgin olive oil; 15 ml squid ink; 8 asparagus spears, ends trimmed; ⅓ cup avocado mousse; Fresh baby nasturtium leaves and fresh society garlic flowers (or other similar edible leaves and flowers), for serving; 50 g plain flour; Pinch of sea salt; Bowl of iced water, for refreshing

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

8 asparagus spears, ends trimmed
Bowl of iced water, for refreshing
320 g sashimi-grade scallops, cut into 5mm cubes<

Method

Begin with making the squid ink tuiles. Line a baking tray with paper towel. Whisk the flour, salt, oil, squid ink and 410ml water in a bowl until well combined and smooth. Heat a 10cm non-stick frying pan over medium heat and spray with olive oil. Ladle enough batter into the pan to form a thin layer over the base. Cook for 3-4 minutes or until bubbling stops. Use a spa

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Scallop Tartare with Asparagus, Avocado Mousse, Lemon Gel & Squid Ink Tuiles

Ingredients

Method

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