Earl Grey Crusted Scallop, Smoked & Fresh Salmon Tartar, Fennel Salad and Earl Grey Honey Dressing

Earl Grey Crusted Scallop, Smoked & Fresh Salmon Tartar, Fennel Salad and Earl Grey Honey Dressing
Earl Grey Crusted Scallop, Smoked & Fresh Salmon Tartar, Fennel Salad and Earl Grey Honey Dressing

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  • Sub Category Name
    Savory
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Tea Inspired Lunch Corner

Ingredients

  • 15g Loose Earl Grey tea
  • 750g FRZ Hokkaido scallops
  • 400g Fennel bulb, shaved
  • 5cl Vegetable oil
  • 25g Butter
  • 5g Salt
  • 3g Fresh grounded black pepper corn
  • 20g Micro greens
For the smoked salmon tartar
  • 200g Smoked salmon trimmed
  • 200g Fresh salmon trimmed
  • 40g Capers in brine, chopped
  • 4g Black pepper grounded
For the dressing
  • 5cl Water at 90 degree C
  • 15g Earl Grey Tea
  • 5cl Olive Oil
  • 20g Honey (to taste as honey is different per country the aim is to cut the bitterness while preserving the flavors of the Earl Grey)
  • 0.2cl Kikkoman
  • 3cl Lemon Juice
  • 2cl lemon juice (for the fennel)

Methods and Directions

  • Season scallops with salt and pepper
  • Rub the loose leaves of the Earl Grey tea onto the scallop vacuum and set aside in the chiller for 6 hours
  • Sear to request in hot oil and hazelnut butter, get a golden brown coloration
  • Tilt the scallops only once on each side
  • Reserve on an absorbing food grade tissue paper
For the smoked salmon tartar
  • Finely diced the Smoked and the raw salmon.
  • Combine it with the capers onions.
  • Bind with the sour cream
For the dressing
  • Steep the loose tea in the boiling water for 8 minutes
  • Strain, and whisk together with the honey, Kikkoman, and lemon juice, add the oil last.
  • Do not add salt or pepper.
Assembly for one plate
  • Toss the shaved fennel with the lemon juice. Set aside.
  • With a ring mold of 8cm, arrange the salmon tartrate in a salad plate
  • Place the scallops on top of the tartar. Remove the ring mold.
  • Top with the fennel salad
  • Pour some vinaigrette around onto the plate
  • Garnish with the micro greens

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 02/03/2021