Salmon Tartar and Woodfire Seared Scallops

INGREDIENTS:

Number of servings

Serves: 4

List of ingredients

210g/8oz Salmon

2pc Shallot

10g / 1tsp Mustard

20ml/ 1/10 cup Vinegar (white vinegar)

20ml/ 1/10 cup Soy sauce

4pc Fresh scallops

80g/4Tsp Butter

1 Rutabaga

PREPARATION:

• 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.