SCALLOP TARTARE WITH GRANITA
Judy Joo told us that her favourite way to cook scallops is on the tongue. So, her scallop tartare celebrates this creamily sweet shellfish just as nature intended, accompanied by a dazzling smoked lemon and whisky granita that sparkles on the palate. Whipped mascarpone, crisp toasted almonds and a surprising union of sweet citrus and smoky tamari soy sauce add intriguing layers of texture and flavour. Deceptively simple, beautifully balanced.
Ingredients
For the smoked lemon whisky granita
2 lemons, halved
60g applewood wood chips
1 tbsp (15ml) maple syrup
1 tsp (8g) muscovado sugar
50ml ginger cordial
125ml Highland Park 12 Year Old
For the scallops
6 large hand-dived scallops (ask your fishmonger to prepare them for you)
Fine pink Himalayan salt, to taste
4 tbsp toasted almond flakes
2 blood oranges peeled, pith removed, cut into segments and thinly sliced
6 tbsp mascarpone, whipped and placed in a piping bag
6 tsp tamari soy sauce
Chervil sprigs
Method
1. To make the smoked lemon whisky granita, start off by placing a thick piece of tin foil on the bottom of a large, deep pot. Place the woodchips on top in an even layer and cover with another thick layer of tin foil, cupping it inwards slightly to form a well, then place a metal steamer insert on top.
2. Now place the lemon halves, cut side up, in the steamer and tuck in some crimped tin foil to ensure they don’t tip over. Put the lid on and secure it with yet more tin foil to create a seal – you don’t want any of the smoke to escape!
3. Placed the sealed pot over a high heat for about 5-6 minutes until it starts smoking. Reduce the heat to medium low and leave to smoke for a further 5-6 minutes before turning the heat off and leaving the pot to stand for 10-15 minutes more.
4. Remove the tin foil seal and place the smoked lemons in a large bowl to cool, tipping in any juices that have collected in the foil well below the steamer insert. Once cool, juice the lemons into the bowl and discard the peel.
5. In a medium saucepan, combine the maple syrup and sugar with 60ml of water and place over a low heat to make a syrup, stirring until fully dissolved. Remove from the heat and add the smoked lemon juice, ginger cordial and whisky. Whisk together thoroughly and strain through a fine sieve.
6. Finally, pour the strained liquid into a deep tray and place in the freezer for 45 minutes. Once frozen, remove from the freezer and scrape with a fork to create icy shards. Return to the freezer and allow to freeze for a further 30 minutes, then scrape again. Repeat this process until you have a uniform icy granita.
7. Now it’s time for the scallops. Slice each scallop into thirds lengthways, place the slices on a plate lined with kitchen towel and pat dry.
8. To assemble your dish, take six round plates and arrange three scallop slices on each, sprinkling each slice with pink Himalayan salt. Spoon a teaspoon of soy sauce in the centre of each plate, allowing it to pool around the scallops. Now build your flavours and textures by placing a thin slice of orange segment on top of each scallop, then a dollop of mascarpone. Top with toasted almond flakes and a scoop of the smoked lemon whisky granita and garnish with the chervil sprigs. Serve immediately!
Pairs with
12 Year Old
ABV : 40% | Volume: 700ml
Spicy and well-rounded. Packed with the flavours of sun-kissed Seville oranges and richly spiced fruitcake, with hints of molten heather honey lingering sweetly in light Orcadian peat smoke.