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Oyster and scallop tartare with yuzu cream
A refreshing scallop and oyster tartar recipe, seasoned with a tangy yuzu cream
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Shucking & cleaning the scallops
Techniques covered
- Cleaning scallops
- Trimming scallops
- Shucking shellfish
- Shucking a scallop
- Draining an oyster
- Shucking an oyster
- Making a brunoise
- Dicing
- Cutting into sticks
- Chopping a shallot
- Chopping aromatic herbs
- Chopping chives
- Peeling a shallot
- Seasoning tartar
- Trimming scallops
- Making a tartar
- Assembling a tartar
- Trimming oysters
- Whipping a cream with a whisk
- Making a sauce
- Making a creamy
- Seasoning a finished dish
- The art of plating
- Decorating with sprouts
- Plating a dish using a cookie cutter
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