Entertaining Italian

Scallop tartare with kohlrabi and apple

Name: Scallop tartare with kohlrabi and apple recipe
Prep time: 60 min
Total time: 60 min
Yield: 5
Cuisine: /italian
Ingredients: 1/2 kohlrabi, trimmed, finely chopped; 12 large sashimi-grade scallops, roe removed then discarded, cut into 1cm pieces; 1/2 Granny Smith apple, core removed, finely chopped; 1/2 bunch chives, cut into 2cm lengths; 1/3 cup (80g) creme fraiche; Store-bought Sardinian flatbread ( pane carasau – from gourmet food shops), to serve; Juice of 1 lemon; 1 1/2 tbs light soy sauce; 1 tbs grapeseed oil; 1 tbs extra virgin olive oil; 1/4 tsp ground white pepper

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by delicious. team

delicious. team

Apr 13, 2020

Ragazzi's Scott McComas-Williams has paired this classic Italian starter with a perfect drop: 2016 Zanotto Col Fondo, Italien Veneto

1/2 kohlrabi, trimmed, finely chopped
12 large sashimi-grade scallops, roe removed then discarded, cut into 1cm pieces
1/2 Granny Smith apple, core removed, finely chopped
1/2 bunch chives, cut into 2cm lengths
1/3 cup (80g) creme fraiche
Store-bought Sardinian flatbread ( pane carasau – from gourmet food shops), to serve

Dressing (makes approx. 1/2 cup - 125ml)

Juice of 1 lemon
1 1/2 tbs light soy sauce
1 tbs grapeseed oil
1 tbs extra virgin olive oil
1/4 tsp ground white pepper

Method

1.

Place the kohlrabi in a colander set over a bowl and sprinkle over a good pinch of salt. Toss well to combine and stand at room temperature for 1 hour to soften. Drain excess water before using.
2.

For the dressing, place all the ingredients in a small bowl, season to taste and whisk to combine. Set aside.
3.

Place the scallop in a large bowl with the salted kohlrabi, apple, half of the chives and half of the dressing. Season, then stir to combine. The tartare should be well coated.
4.

Spread creme fraiche on a plate and spoon over scallop tartare. Scatter with remaining chives and drizzle with remaining dressing and season to taste. Serve with the pane carasau.