Scallop Tart with Avocado Purée and Summer Lettuces with Lime Vinaigrette Recipe
Ingredients
For 4 servings
Scallops tarts
- 1/2 sheet of frozen puff pastry
- 3 corks
- 1/2 zucchini
- 4 large scallops in their shells
- Flour for the work surface
Avocado purée
- 1/2 avocado
- 50 ml (3 tbsp.) olive oil
- Juice of 1 lime
- 25 g (1 oz.) Parmesan
- Chopped chives
Mixed greens
- 1/2 head curly leaf lettuce
- 1/2 box of rocket (arugula)
- 1/2 box of lollo rosso lettuce
- 1/2 bunch chives, chopped
- 50 g (2 oz.) grated Parmesan
- Zest of 1 lime + juice of 1/2 lime
- 50 ml (3 tbsp.) olive oil
- Salt and pepper
Decoration
- Sea salt, chives, olive oil
Method
Making the base
- Roll out the pastry dough on a floured worktable. Cut into 4 rectangles of about 10 by 2 cm and place them on a greased baking sheet.
- Cut the corks in half and distribute them around the baking sheet.
- Grease the underside of another baking sheet and place this on the corks. (This is done so that the crusts will rise evenly and be evenly baked - the underside of the baking sheet must be greased so that the pastry dough does not stick.)
- Bake the tart bases at 200° C (400° F) for about 15 minutes. Cool.
Making the filling
- Slice the zucchini and blanch it in boiling water for 2 minutes. Remove to a tea towel.
- Cut the avocado in four pieces, remove the peel, and chop it finely.
- Make an avocado tartar with chopped avocado, 50 ml olive oil, a little lime juice, 25 g grated parmesan cheese and some chives.
- Open each scallop and remove membranes and roe. Slice each scallop horizontally into four pieces.
Salad
- Make the lime vinaigrette by mixing the grated rind of the lime, the juice of 1/2 lime and the olive oil together. Season with salt and pepper.
- Carefully wash and dry all the lettuce.
- Mix the lettuce and chives and toss with a little of the lime vinaigrette just before serving.
Assembly
- On each piece of pastry, place one layer of avocado tartar.
- Alternate a layer of zucchini slices and a slice of scallop - repeat four times.
- Place the dressed salad on plates and set the tart on the bed of lettuce; sprinkle each tart with parmesan cheese, coarse salt and chives.
- Drizzle with a little olive oil and finish with a few drops of the lime vinaigrette.
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©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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