Entrees

Scallop tartare and mascarpone crostini

Name: Scallop tartare and mascarpone crostini recipe
Yield: 4
Ingredients: 1 small sourdough baguette, thinly sliced on the diagonal; 2 tbs extra virgin olive oil, plus extra to drizzle; 400g scallops, roe removed, cut into 1cm pieces; Finely grated zest & juice of 1 lemon; 1 tsp fish sauce; 2 tbs finely chopped chives, plus extra to serve; 125g mascarpone; Calvisius caviar, to serve

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Decadent and delicious!

1 small sourdough baguette, thinly sliced on the diagonal
2 tbs extra virgin olive oil, plus extra to drizzle
400g scallops, roe removed, cut into 1cm pieces
Finely grated zest & juice of 1 lemon
1 tsp fish sauce
2 tbs finely chopped chives, plus extra to serve
125g mascarpone
Calvisius caviar, to serve

Method

1.

Preheat a lightly greased chargrill pan over high heat. Place sliced baguette in a large bowl and drizzle with olive oil. Season to taste and toss to combine. Grill in batches, turning once, for 2-3 minutes or until charred all over. Set aside.
2.

Place the scallops, olive oil, lemon zest and juice, fish sauce and chives in a bowl. Season to taste and stir to combine. Place on a large platter with the mascarpone and caviar in separate bowls. Drizzle with olive oil and scatter with extra chives. Serve with charred baguette.