Entrees

Potato scallops with raw scallop and tartare sauce

Name: Potato scallops with scallop and tartare sauce recipe
Yield: 6
Ingredients: 800g all-rounder potatoes (such as desiree), sliced 1.5cm-thick widthways; 100g raw scallops, cut into 5mm pieces; Finely grated zest of 1 lemon, plus lemon wedges, to serve; 20.00 ml extra virgin olive oil; Canola oil, to deep-fry; Small dill sprigs, to serve; 75g mayonnaise; 1 eschalot, finely chopped; 40.00 ml finely chopped dill; 40.00 ml chives; 20.00 ml baby capers, drained, finely chopped; 20.00 ml finely chopped dill pickles; 1 tsp wholegrain mustard; 1 tsp Dijon mustard; 250g plain flour; 1/2 tsp bicarb soda; 2 tsp white vinegar; 375ml beer (we used Coopers Pale Ale); 80ml mineral water; 20.00 ml brown sugar

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Potato scallops with raw scallop and tartare sauce

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by delicious. team

delicious. team

Oct 09, 2024

“This is one of our absolute favourite dishes here at the Waratah. It’s the best bits of a fish and chip shop in a bite-size snack, evoking memories of sitting on the beach, catching waves, snacking and smiling.” – Joey Astorga.

This recipe is by chef Joey Astorga from The Waratah, Sydney.

800g all-rounder potatoes (such as desiree), sliced 1.5cm-thick widthways
100g raw scallops, cut into 5mm pieces
Finely grated zest of 1 lemon, plus lemon wedges, to serve
1 tbs extra virgin olive oil
Canola oil, to deep-fry
Small dill sprigs, to serve

Tartare sauce

1/4 cup (75g) mayonnaise
1 eschalot, finely chopped
2 tbs finely chopped dill
2 tbs chives
1 tbs baby capers, drained, finely chopped
1 tbs finely chopped dill pickles
1 tsp wholegrain mustard
1 tsp Dijon mustard

Beer batter

1 2/3 cups (250g) plain flour, sifted, plus extra, to dust
1/2 tsp bicarb soda
2 tsp white vinegar
375ml beer (we used Coopers Pale Ale)
1/3 cup (80ml) sparkling water
1 tbs brown sugar

Method

1.

Boil potatoes in salted water for 10-12 minutes until just soft. Drain, place on a wire rack over a tray and refrigerate for 30 minutes or until cooled.
2.

To make the tartare sauce, place all ingredients in a medium bowl, season to taste and stir to combine
3.

To make batter, place flour in a large bowl and make a small well. Add bicarb into well then pour over vinegar to activate. Quickly whisk in beer and water until combined and smooth. Add sugar and 1 tsp salt flakes and whisk until smooth. Chill until ready to use.
4.

Place scallops in a small bowl with lemon zest and olive oil. Season with salt flakes and freshly ground black pepper and toss to combine.
5.

Heat 3cm canola oil in a large saucepan to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Working in batches, dust potatoes in flour, then dip into batter. Drop into oil and fry for 4-5 minutes, turning occasionally, until golden and crisp. Using a slotted spoon, transfer potatoes to a wire rack lined with paper towel to drain. Season to taste.
6.

Dollop a generous amount of scallop mix onto each potato scallop. Decorate with a dill sprig and serve with tartare sauce and lemon wedges alongside.