Early this summer, Bobby Palmquist—formerly of Boat Street Café, Spinasse, Artusi, and Barnacle—stepped into the role of Chef d’ Cuisine at Walrus. As a means of introduction, Bobby selected his scallop tartare recipe to share:
Scallops have a natural sweetness. Serving them raw really showcases their flavor. The clean taste of the cucumber in the tartare compliments the flavor of the scallops. The dill mousseline gives it an herby punch. I really love this scallop tartare.
- 1/2 of a cucumber deseeded and cut into 6 batons 1/4 inch wide
- 15-18 scallops depending on size
- 1 recipe dill mousseline
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt to taste
Use the freshest scallops you can find. Remove the foot of scallops if still attached. Dice scallops into 1/4 inch squares. Dice the cucumber batons into squares about the same size. In a bowl, mix together the scallops, cucumber, olive oil, lime juice, and a little salt. Mix thoroughly, being careful not to bruise the scallops. Season to taste.
- 3 egg yolks
- 1 tsp salt
- 1/4 C dill
- 1 C melted butter
- 1/2 C cream whipped to soft peaks
Put dill, salt, egg yolks in blender. Run blender on high and slowly add the warm melted butter. In a separate bowl, whip cream to soft peaks. Fold dill mixture into whipped cream.
On individual plates, drop a dollop of dill mousseline and spread out with the back of a spoon. Divide scallop mixture into careful piles on each plate. Finish with a touch of olive oil over the scallops. Serves 6.