Hi Food Tubers. I'm Nathan Outlaw and I'm a seafood chef and today I'm going to show
you how to make Scallop Tartare with pickled beetroot and a bacon dressing. The three things
together are fantastic, the saltiness from the bacon, the lovely raw scallops and the
beetroot, together, perfect. The first thing we need to do, is beetroot. I'm going to just
use the red stuff so I've got some here that's already been boiled, let that cool down, peel
the outside off and we're going to dice it up. Make sure you give these a good wash.
So you just peel the cooked beetroot, so apart from actually grilling some bacon, that's
the only cooking that's involved in this dish so it's a nice quick dish. Cut this beetroot
as small or as big as you like, I like to cut it quite small. I'm gonna' show you how
I like it. So that's what you're looking for, that sort of size beetroot and you get nice
fingers like that. Now you need to make the marinade. We need a shallot, a couple of cloves
of garlic as well, in fact these are quite big ones so just one, red wine vinegar and
some sherry vinegar as well. A little bit of thyme. You can use any other hard herbs
but for me, thymes really really good with the combination of everything. Clove of garlic,
nice thing slices down. If you wanted to you could just crush the garlic, I like to have
it a little finer. The finer the garlic is the better. Shallot, so we just gonna take
off any of the pieces like that that are a bit woody, they're not gonna be very nice.
Slice down, keep the root on, that way you'll keep the whole thing together and it wont
spread all over the board. If you wanna run the knife through the actual shallots, the
garlic, and the thyme just so that it's a bit smaller so that when you're eating it
you don't get big lumps of any of them ingredients. Ok so we're gonna take half of that in with
the beetroots, if you've got any left over-save that, it's perfect to just throw in with a
sauce or into your stockpot. Now we're gonna add some red wine vinegar, about a tablespoon,
and equal with sherry. Now the difference between these two vinegars, this one's a little
bit sweeter and it's got more oakiness to it, and that's again another tablespoon, and
the red wine vinegar is just acidity but it's got that lovely sort of red wine tannin to
it as well. We're gonna add a little bit more salt, a touch of pepper, we're got some lovely
rapeseed oil here, this is a British dish so i use rapeseed oil, the nuttiness from
the rapeseed works great with the earthiness from the beetroot. Give that a little mix,
that's the marinated beetroot dressing for the actual scallop dish. Ideally you wanna
keep it like this for a couple of hours and it just softens the ingredients that are in
there. Ok so the next thing we need to do is make some mayonnaise and the base of a
mayonnaise is always your eggs so you need to separate the eggs and get the yolks out,
two egg yolks, you can use vinegar or you can use lemon but we're gonna use lemon this
time, works much better with the scallops. A little bit of mustard as well, you can use
any sort of mustard, not too much though because it's very very strong, about that much, give
it a good whisk. Olive oil's really strong so by the time I've made the mayonnaise it'll
overpower everything that's in the dish so i'm gonna use something like this which is
sunflower oil, just a real sort of basic almost flavourless oil, to just give us the body
for the mayonnaise. So start yourself off slow, once you've got that emulsion you can
go faster and you can add more, you can do it in a machine but it's much more fun doing
it like this. Ok so what you're looking for is that sort of texture for the mayonnaise,
you can see, nice and thick, almost like a thick custard it looks like, so we're gonna
add a little bit of salt and pepper to it and that's it. So that mayonnaise will be
fine in the fridge for maybe two or three days, now for the star of the show, the scallops.
These are hand-dived scallops from Scotland, I've kept the shells because i wanna present
them in there but also you've got this lovely scallop meat. Basically you're looking for
it to be nice and bright, fresh, the rows need to be intact as well-especially if you're
buying them live. One thing that's very important when you're doing raw dishes is you need to
make sure everything is really really clean you want your board to be clean your knifes
to be clean, your hands to be really clean. So the scallops I use are always hand-dived
scallops which is a good thing its obviously a sustainable way of fishing I'm gonna cut
these scallops almost like a dice, you can cut it into a slice if you want, i just think
it just eats really really well that way. Ok so that's all the scallop meat there, you've
got some more shallot, you got an apple, and we've got some chives. So we're just gonna
chop some fresh shallot, you only need about half of this, nice and fine. The ends of the
chive are sometimes a little bit tough so I just remove them, as I've said before I
don't chuck anything away, so it all gets used for something in the end, and then we've
got some apple and I'm gonna take half of the apple to bring the whole thing a bit of
freshness, a little bit of zing. Now this is a Cox's apple, a Braeburn or a granny smith
will work really well. So the same sort of size as the scallops and the beetroot already.
The last ingredient I'm gonna put down in with the scallops is a gherkin, i think these
are fantastic, so one of these is going in there as well. I obviously haven't seasoned
it with salt yet, but I'm gonna use bacon instead as my seasoning, everybody knows bacon's
great, so what I've got here is some bacon that has been crisped up. This is a cold dish,
fat sort of solidifies and it's not very nice to eat, so make sure you crisp the bacon right
up, really get rid of all that fat. Chop it down almost like the sort of size of rock
salt, ok so we take all these ingredients and add them to the scallops, you've got a
little bit of gherkin going in there as well, just be careful with the bacon, not too much.
So we've got that lovely mayonnaise that we've already made, you just want to bind it you
don't want too much, one, maybe one and a half tablespoons of the actual mayonnaise.
Mix the whole thing together, at this stage you really really need to taste it, make sure
you've got the balance of everything right, i think it needs a little bit more bacon,
just a little bit more bacon. I think you're missing something if you don't try scallops
raw they're a fantastic protein they've got a lovely sweet softness to them, I'm ready
to serve now, this is ready so I'm gonna have a quick clean down and then ill show you how
to plate it up. Ok so we're gonna plate these up now, I've kept the shells I think they're
a really nice way to present this dish, and then we're just gonna split this mix between
four shells, this is enough for two people for a starter, so we're gonna have two shells
each. You can do this with really good fresh salmon, brill's actually a very good fish
that's available. Ok so we've got the scallops in the dishes, this is the pickled beetroot
that we did earlier on, we're gonna put that in there as well, what that beetroot does
when you've left it to marinate, it produces this lovely lovely sort of dressing at the
bottom. A few wedges of lemon, you can use lime if you want to, I think that lemon's
perfect. And we've got some sour dough that we've just toasted, I tell you what if I come
round to your house and you serve me up that I'd be very very happy, what we need to do
now is taste it. Pwoar, the sweetness of the scallops, the acidity and the earthiness from
the beetroot the lovely freshness from the apple, the chives, the vinegar, the lemon,
you get right at the back there the bacon, it is pretty good, so there you go FoodTubers,
there's my scallops tartare with pickled beetroot and -HEY HEY!- bacon seasoning, don't let
DJ-BBQ get his hands on them, you get your hands on them, try this recipe. Leave your
comments below, tell me what you want me to cook on FoodTube and ill try and do it, thanks
a lot!