Vendome
SITE CAVAVIN
< Back
Scallop tartar, beetroot and caviar

Scallop tartar, beetroot and caviar

A tasty Christmas starter
Ingrédients
  • For 8 people:
  • Main elements :
  • 16 fresh scallops
  • 2 grapefruits
  • 1 lemon
  • 1 bunch of spring onions
  • 1 shallot
  • 1 tablespoon of pistachios
  • Olive Oil
  • Salt/Pepper
  • Trim elements :
  • 2 large beets
  • 300g coarse salt
  • Olive oil
  • Flower of salt
  • 1 lemon
  • Salt/Pepper
  • Finishing elements :
  • 40g of Caviar
  • 1 beetroot
Présentation
  • 1The garnish: - Wrap the beetroot with aluminium foil and place them in a dish with coarse salt on the bottom. - Bake in an oven at 150 C° for about 2 hours 30 minutes. - Check that the beetroot is cooked by inserting the tip of a knife into a beetroot. - Leave the beetroot to cool and then cut 4 nice slices from each beetroot. - With a cookie cutter, make 8 discs. - Shine them with olive oil, season with fleur de sel and keep them fresh.
  • 2The Tartar : - Express the juice of the 2 grapefruits and the lemon. Set aside. - Cut your scallops into small cubes. - Finely chop the shallot. - Chop the pistachios. - Mix everything together gently in a bowl. - Coat the tartare with olive oil and season with salt and pepper. - Finish the seasoning with the grapefruit/lemon juice.
  • 3Finishing : - Strain the beetroot in a centrifuge - Gently reduce it to a syrupy juice. - Season with lemon juice, salt and pepper. - Set aside.
  • 4Serving: - In the centre of a plate, place a disc of beetroot. - Top it with the scallop tartar. - Finish with a quenelle of caviar

Chef Benoist Gérard's Tips :

benoist gerard, chef cuisinier

You can replace the scallops with fish (sea bass, salmon, sea bream, tuna, cod, etc.).
Instead of caviar, use herring roe or trout or salmon roe.
Cook the beetroot the day before and leave them in aluminium in the fridge.

 

Food and wine pairings from the wine merchant :

1st pairing:

The roundness and the fruity and floral notes of Michel Biday's Bouzeron will go perfectly with this sweet and sour alliance.

In addition, the fine mineral structure of the wine will underline the iodine side of the raw scallops. 

2nd pairing:

A discreet nose, slightly floral and fruity with a mineral touch.

A precise and dense palate with a perfect balance between fruit and intensity.

A finish of great potential. In addition, its fine mineral structure will underline the iodine side of the raw scallops. 

 

Cavavin Vendôme

Rendez-vous chez CAVAVIN. Une large gamme de vins, Champagnes et spiritueux vous attendent directement en magasin.

Nous sommes ouverts

  • 29 Faubourg Chartrain
  • 41100 Vendôme
  • Lundi : Fermé
  • Mardi : 9h30-13h / 15h-19h
  • Mercredi : 9h30-13h / 15h-19h
  • Jeudi : 9h30-13h / 15h-19h
  • Vendredi : 9h30-13h / 14h30-19h15
  • Samedi : 9h30-13h / 14h30-19h15
  • Dimanche : Fermé
  • Tel : 0254721478
En savoir plus Nous contacter
Last news
À la découverte du Château Haut Bages Libéral !
Le Château de Haut-Bages Libéral est un domaine viticole situé dans l'appellation Pauillac de la région bordelaise en France. Il porte le nom de la famille Libéral qui en était propriétaire au débu...
Read more
Envolez-vous pour le Japon !
Read more
Direction le Népal !
Read more
Follow us

Wine Sign® is a unique and fun experience to allow everyone to know the wines that correspond to its taste sensitivity. It is a beautiful experience animated by your CAVAVIN wine merchant.

Read more

Wine Sign® is a unique and fun experience to allow everyone to know the wines that correspond to its taste sensitivity. It is a beautiful experience animated by your CAVAVIN wine merchant.

Read more
ALCOHOL ABUSE IS DANGEROUS FOR HEALTH, CONSUME WITH MODERATION.
Asf for brochure
Fill in the fields below with some details about your project, an email will be sent for brochure:
Your details
Title
Your project
* These fields must be completed.