[Music]
hi foodtubers i’m nathan outlaw and i’m
a seafood chef and today i’m going to
show you how to make scalloped tartar
with pickled beetroot and a bacon
dressing the three things together are
fantastic the saltiness from the bacon
the lovely raw scallops and the B route
together perfect the first thing we need
to do is feed roots I’m gonna choose the
red stuff so we’ve got something here
that’s already in boiled let that cool
down peel the outside off and we’re
gonna dice it up make sure you give
these a good wash just peel the cooked
beetroot
so apart from actually grits and 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 okay so
that’s what you’re looking for that sort
of size beetroot and get a nice fingers
like that now you need to make the
marinade we need a shalat a couple of
cloves of garlic as well fact these are
quite big ones – just one red wine
vinegar and some sherry vinegar as well
a little bit at time you can use any
other hardheads but for me time is
really really good with their
combination of everything Kovu garlic
nice thin slices down he wanted you to
just crush the garlic but I like to have
it a little bit finer the finer the
garlic is the better shalat so we’re
just gonna take off any of the pieces
are there a bit woody they’re not going
to be very nice sliced now heat the root
on it that way you’ll keep the whole
thing together and you won’t spread all
over the board if you want to run the
knife through the actual word she locks
the garlic and the thyme just so it’s a
bit smaller so when you’re eating it you
don’t get big a lump over any of them
ingredients okay so when you take half
of that in with the in the B roots if
you’ve got any left over save that it’s
perfect you just throw into a sauce or
into your stockpot now we’re gonna add
some red wine vinegar about a tablespoon
and equal with sherry the difference
between these two vinegars this one’s a
little bit sweeter and it’s got more
oakiness to it that’s again another
tablespoon and the red wine vinegar is
just acidity but it’s got that lovely
sort of red wine tanning into it as well
there we go a little bit more salt a
touch of pepper we’ve got some lovely
rapeseed oil here this is a British dish
so I use rapeseed or the nuttiness from
the Rach see works great with the
earthiness from the beetroot here’s our
little mix that’s the marinated beetroot
dressing for the actual scallop dish
ideally you want to keep it like this
for a couple of hours and you just saw
the ingredients that are in there okay
so the next thing we need to do is make
some mayonnaise and the base of a
mayonnaise is always your eggs
so you separate the eggs and get the
yolks out two egg yolks you can use
vinegar or you can use lemon but we’re
going to use lemon this time works much
better with the scallops and little bit
of mustard as well you can use any any
sort of mustard not too much though
because it’s very very strong
just about that much if they go with
audibles really strong so by the time
I’ve made the mayonnaise I’ll overpower
everything that’s in the dish I’m going
to use something like this which is
sunflower oil just a real basic almost
flavorless oil but it’ll just give us
the body for the mayonnaise they start
yourself off slow once you’ve got that
emulsion you can go faster you can add
more if you do it in a machine it’s much
more fun doing about this okay so what
you’re looking for is that sort of
texture in a an ad you see nice and
thick almost like a thick custard it
looks like so gonna add a little bit of
salt and pepper to it and that’s it so
that mayonnaise we find in the fridge
for maybe two or three days now for the
star of the show the scallops these are
hand DOS bullets from Scotland but I’ve
kept the shells because I want to
present them in there but also you’ve
got these lovely scallop meat the base
are you looking for it to be nice and
bright fresh the Roe’s 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 you make
sure what everything is really really
clean you want your board to be clean
you’re nice to be cleaning your hands to
be really clean so the scallops are used
to always hand dive scallops which is a
good thing you said I’ll see a
sustainable way of fishing and then we
cut these scholars almost like a dice
you can cut it into a slice if you want
I think it just eats really really well
that way okay so that’s all the scallop
meat there you got some more Sherlock go
an apple and we’ve got some chives so
we’re just going to chop some fresh
up you don’t need about half of this
nice and fine into the choice sometimes
they’re a little bit tough so I just
removed them as I 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 we’re going to take half
of the Apple to bring the whole thing a
bit of freshness a little bit of zing
and this is the Coxes apple Braeburn or
a Granny Smith will work really well so
same sort of size as the scallops and
the beetroot already
the last ingredient I’m going to put in
with the scallops is is a gherkin I
think these
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 scene and
everybody knows Bacon’s great so I’ve
got here is some bacon that has been
crisp up this is a cold dish fat it sort
of solidifies 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 okay so we take all these
ingredients and add them to the scallops
and they got a little bit of gherkin go
in there as well just be careful with
the bacon not too much to go that lovely
mayonnaise that we’ve already made you
just want to bind it you don’t want too
much one a one and a half tablespoons
off 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
baking just to do we have more bacon I
think you’re missing something if you
don’t try scallops raw they’re fantastic
protein they’re lovely sweet softness to
them I’m ready to serve now this is
ready so I’m gonna have a quick clean
down and I’ll show you how to pay it up
okay so we’re going to plate these up
now I’ve kept the shells so I think
they’re really nice way to present these
dish and then we’re just going to split
this mix between four shells this is
enough for two people for a starter so
you know for two shells each you could
do this with a really good fresh salmon
brill is actually a very good fish
that’s available okay so got the
scallops in the inner dishes is it the
pickled beetroot that we did earlier on
then you have to put that in there as
well and what that beetroot does when
you’ve left it to marinating and produce
it it’s lovely lovely sort of dressing
at the bottom few wedges of lemon use
lime if you want to I fink lemons
perfect and we got some sourdough that
we just toasted I tell you what I’ll
come around to your house and you serve
me up there I’ll be very very happy all
we need to do now is to taste it
what the sweetness of the scallops your
city the earthiness from the beetroot
the lovely freshness from the apple the
chives the vinegar the lemon you get it
right there back there the bacon it is
pretty good
so there you go food tubers there’s my
scallops tartare with pickled beetroot
and bacon seasoning
don’t let get DJ BBQ gays hands on them
you get your hands on them try this
recipe leave your comments below so tell
me what you want me to cook on foodtube
and I’ll try and do it thanks a lot
[Music]
[Music]
you
hi foodtubers i’m nathan outlaw and i’m
a seafood chef and today i’m going to
show you how to make scalloped tartar
with pickled beetroot and a bacon
dressing the three things together are
fantastic the saltiness from the bacon
the lovely raw scallops and the B route
together perfect the first thing we need
to do is feed roots I’m gonna choose the
red stuff so we’ve got something here
that’s already in boiled let that cool
down peel the outside off and we’re
gonna dice it up make sure you give
these a good wash just peel the cooked
beetroot
so apart from actually grits and 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 okay so
that’s what you’re looking for that sort
of size beetroot and get a nice fingers
like that now you need to make the
marinade we need a shalat a couple of
cloves of garlic as well fact these are
quite big ones – just one red wine
vinegar and some sherry vinegar as well
a little bit at time you can use any
other hardheads but for me time is
really really good with their
combination of everything Kovu garlic
nice thin slices down he wanted you to
just crush the garlic but I like to have
it a little bit finer the finer the
garlic is the better shalat so we’re
just gonna take off any of the pieces
are there a bit woody they’re not going
to be very nice sliced now heat the root
on it that way you’ll keep the whole
thing together and you won’t spread all
over the board if you want to run the
knife through the actual word she locks
the garlic and the thyme just so it’s a
bit smaller so when you’re eating it you
don’t get big a lump over any of them
ingredients okay so when you take half
of that in with the in the B roots if
you’ve got any left over save that it’s
perfect you just throw into a sauce or
into your stockpot now we’re gonna add
some red wine vinegar about a tablespoon
and equal with sherry the difference
between these two vinegars this one’s a
little bit sweeter and it’s got more
oakiness to it that’s again another
tablespoon and the red wine vinegar is
just acidity but it’s got that lovely
sort of red wine tanning into it as well
there we go a little bit more salt a
touch of pepper we’ve got some lovely
rapeseed oil here this is a British dish
so I use rapeseed or the nuttiness from
the Rach see works great with the
earthiness from the beetroot here’s our
little mix that’s the marinated beetroot
dressing for the actual scallop dish
ideally you want to keep it like this
for a couple of hours and you just saw
the ingredients that are in there okay
so the next thing we need to do is make
some mayonnaise and the base of a
mayonnaise is always your eggs
so you separate the eggs and get the
yolks out two egg yolks you can use
vinegar or you can use lemon but we’re
going to use lemon this time works much
better with the scallops and little bit
of mustard as well you can use any any
sort of mustard not too much though
because it’s very very strong
just about that much if they go with
audibles really strong so by the time
I’ve made the mayonnaise I’ll overpower
everything that’s in the dish I’m going
to use something like this which is
sunflower oil just a real basic almost
flavorless oil but it’ll just give us
the body for the mayonnaise they start
yourself off slow once you’ve got that
emulsion you can go faster you can add
more if you do it in a machine it’s much
more fun doing about this okay so what
you’re looking for is that sort of
texture in a an ad you see nice and
thick almost like a thick custard it
looks like so gonna add a little bit of
salt and pepper to it and that’s it so
that mayonnaise we find in the fridge
for maybe two or three days now for the
star of the show the scallops these are
hand DOS bullets from Scotland but I’ve
kept the shells because I want to
present them in there but also you’ve
got these lovely scallop meat the base
are you looking for it to be nice and
bright fresh the Roe’s 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 you make
sure what everything is really really
clean you want your board to be clean
you’re nice to be cleaning your hands to
be really clean so the scallops are used
to always hand dive scallops which is a
good thing you said I’ll see a
sustainable way of fishing and then we
cut these scholars almost like a dice
you can cut it into a slice if you want
I think it just eats really really well
that way okay so that’s all the scallop
meat there you got some more Sherlock go
an apple and we’ve got some chives so
we’re just going to chop some fresh
up you don’t need about half of this
nice and fine into the choice sometimes
they’re a little bit tough so I just
removed them as I 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 we’re going to take half
of the Apple to bring the whole thing a
bit of freshness a little bit of zing
and this is the Coxes apple Braeburn or
a Granny Smith will work really well so
same sort of size as the scallops and
the beetroot already
the last ingredient I’m going to put in
with the scallops is is a gherkin I
think these
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 scene and
everybody knows Bacon’s great so I’ve
got here is some bacon that has been
crisp up this is a cold dish fat it sort
of solidifies 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 okay so we take all these
ingredients and add them to the scallops
and they got a little bit of gherkin go
in there as well just be careful with
the bacon not too much to go that lovely
mayonnaise that we’ve already made you
just want to bind it you don’t want too
much one a one and a half tablespoons
off 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
baking just to do we have more bacon I
think you’re missing something if you
don’t try scallops raw they’re fantastic
protein they’re lovely sweet softness to
them I’m ready to serve now this is
ready so I’m gonna have a quick clean
down and I’ll show you how to pay it up
okay so we’re going to plate these up
now I’ve kept the shells so I think
they’re really nice way to present these
dish and then we’re just going to split
this mix between four shells this is
enough for two people for a starter so
you know for two shells each you could
do this with a really good fresh salmon
brill is actually a very good fish
that’s available okay so got the
scallops in the inner dishes is it the
pickled beetroot that we did earlier on
then you have to put that in there as
well and what that beetroot does when
you’ve left it to marinating and produce
it it’s lovely lovely sort of dressing
at the bottom few wedges of lemon use
lime if you want to I fink lemons
perfect and we got some sourdough that
we just toasted I tell you what I’ll
come around to your house and you serve
me up there I’ll be very very happy all
we need to do now is to taste it
what the sweetness of the scallops your
city the earthiness from the beetroot
the lovely freshness from the apple the
chives the vinegar the lemon you get it
right there back there the bacon it is
pretty good
so there you go food tubers there’s my
scallops tartare with pickled beetroot
and bacon seasoning
don’t let get DJ BBQ gays hands on them
you get your hands on them try this
recipe leave your comments below so tell
me what you want me to cook on foodtube
and I’ll try and do it thanks a lot
[Music]
[Music]
you
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