CRANBERRY JELLY & MANGO SCALLOP TARTARE
Serves 2 as a main course
300 g Scallops
2 130 g scallop tartare tubes from Geneviève Everell's Sushi à la maison
1 tbsp. NUTRA-FRUIT Cranberry, Honey, Toasted Sesame Salad Dressing
1 Ataulfo mango, diced
2/3 cup Panko bread crumbs
1/3 cup Capers, drained and chopped
1 Shallot, chopped
4 tbsp. NUTRA-FRUIT Cranberry Jelly with pectin
3 tbsp. Chives
1/2 tsp. Sriracha hot sauce or adjust to taste
Fleur de sel and fresh ground pepper to taste
To keep everything chilled, place a bowl on top of some ice. Cut the scallops up into small cubes or squeeze the contents of the tubes into the bowl. Dice the mangoes and chives and place in the bowl with the scallops. Coarsely chop the capers and add them to the mix. Keep a little bit of each ingredient aside for decoration. Add the NUTRA-FRUIT cranberry jelly and the NUTRA-FRUIT cranberry, honey and toasted sesame salad dressing. Mix together gently. Season with fleur de sel and fresh ground pepper to taste.
Add the Panko bread crumbs right before serving to keep them crispy. Mix gently and adjust seasoning.
Shape the tartare with a cookie cutter. Decorate with strawberry slices, capers and bread crumbs.