Dilmah Seven Star Tea

Earl Grey Crusted Scallop, Smoked & Fresh Salmon Tartar, Fennel Salad and Earl Grey Honey Dressing

Food : Savory

Earl Grey Crusted Scallop, Smoked & Fresh Salmon Tartar, Fennel Salad and Earl Grey Honey Dressing

Ingredients

  • 15g Loose Earl Grey tea
  • 750g FRZ Hokkaido scallops
  • 400g Fennel bulb, shaved
  • 5cl Vegetable oil
  • 25g Butter
  • 5g Salt
  • 3g Fresh grounded black pepper corn
  • 20g Micro greens

For the smoked salmon tartar

  • 200g Smoked salmon trimmed
  • 200g Fresh salmon trimmed
  • 40g Capers in brine, chopped
  • 4g Black pepper grounded

For the dressing

  • 5cl Water at 90 degree C
  • 15g Earl Grey Tea
  • 5cl Olive Oil
  • 20g Honey (to taste as honey is different per country the aim is to cut the bitterness while preserving the flavors of the Earl Grey)
  • 0.2cl Kikkoman
  • 3cl Lemon Juice
  • 2cl lemon juice (for the fennel)

Method

Season scallops with salt and pepper

Rub the loose leaves of the Earl Grey tea onto the scallop vacuum and set aside in the chiller for 6 hours

Sear to request in hot oil and hazelnut butter, get a golden brown coloration

Tilt the scallops only once on each side

Reserve on an absorbing food grade tissue paper

For the smoked salmon tartar

Finely diced the Smoked and the raw salmon.

Combine it with the capers onions.

Bind with the sour cream

For the dressing

Steep the loose tea in the boiling water for 8 minutes

Strain, and whisk together with the honey, Kikkoman, and lemon juice, add the oil last.

Do not add salt or pepper.

Assembly for one plate

Toss the shaved fennel with the lemon juice. Set aside.

With a ring mold of 8cm, arrange the salmon tartrate in a salad plate

Place the scallops on top of the tartar. Remove the ring mold.

Top with the fennel salad

Pour some vinaigrette around onto the plate

Garnish with the micro greens

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series The Original Earl Grey