Sea Scallops Wakame Taramasalata Tartlets

Ingredients:

Taramasalata

• 50 g tarama

• 2 thick slices good quality bread soaked in water to cover

• ½ Clove Garlic

• 1½ Lemons juice only

• 125 ml Olive Oil

• 125 ml vegetable oil

• 1 small brown onion chopped

Tartlets

• 12 cleaned Scallops

• 12 canape Tart shells warmed

• taramasalata

• 50 g wakame

• 1 tablespoon Spanish herring roe to garnish

• Sea Salt & freshly ground black pepper

TARTLETS PASTRY

• 6 tablespoons unsalted butter

• 1½ cups strong Flour

• 1 tablespoon Sour Cream

• 2 tablespoons vegetable oil

• 1/8 teaspoon Salt

• 1 to 3 tablespoons ice Water

Method

Taramasalata

• Place the onion, bread (that has been squeezed out tightly of water), tarama and garlic and whiz all together in a food processor (like you are making a mayonnaise)

• Continue adding oils, add a drop of water if it goes too thick.

• Finish with lemon juice and black pepper. The puree should be light and fluffy and pale golden in colour.

• Taste and adjust the balance if necessary.

• Cool and refrigerate. It will keep for 5-7 days.

Tartlets

• Place pan over high heat

• Season sea scallops and place in hot pan

• Colour on one side for 1-2 minutes and remove from pan

• Place taramasalata in warmed canape cup, then wakame and sea scallop colour side up.

• Garnish with herring roe and serve

TARTLETS PASTRY

• Cut the butter into cubes, place in blender with flour and pulse to coarse crumbs. Add the sour cream. Now add oil and cut into the flour

• Mix salt and water together and add to the flour mixture a little at a time until it holds together.

• Cover in cling wrap and rest in fridge for half an hour

• Roll pastry out to 2mm thick.

• Cut pastry and place in tart shells

• Prick the bottom of pastry and shape

• Place in fridge to rest

• Preheat oven to 350 degrees F

• Bake in oven 8 to 12 minutes until golden brown