Salmon Tartar and Woodfire Seared Scallops

S14 (US Season 8)EPISODE 08


  • Fire up your grill!
  • Idealy use salmon meat scraped from the bones and collar. Chop it nicely to make sure there are no chunks left.
  • Finely chop the schallots, mix half of it with the salmon tartar in a separate bowl, mix mustard, vinegar and soy sauce, then add the salmon. Rest in the fridge for 10-15 minutes.
  • Peel the rutabaga and shave off 10-12 thin slices with a peeler. Put them in ice water to make them crunchy.
  • Open the scallops and rinse them before rinsing them in cold water. Save the shells and put them directly on the fire as little frying pans.
  • Add a tablespoon of butter in each shell and some chopped shallot.
  • When the butter is bubbling nicely, slice the scallops in half and sear them in their shells. Flip the scallops so they fry for 30 seconds on each side.
  • Divide the tartar among four plates and top it with the thin slices of rutabaga. Place the shell with the scallop next to it. Finish with a pinch of sea salt.