Hokkaido scallop tartare with peruvian potato vichyssoise recipe webhero 4281 « back to recipes

Hokkaido Scallop Tartare with Peruvian Potato Vichyssoise

Sourced from cold waters off the coast of Japan’s Hokkaido island, these scallops are particularly flavorful in the spring. Scented with citrus notes, fresh herbs and hazelnut, this tartare appetizer features a wine country version of the creamy French soup, vichyssoise, to complement the elegant mid-palate in Jordan Chardonnay.

Ingredients

  • 1½ cups vichyssoise

  • 6 Tbsp Hokkaido scallop tartare

  • 2 lemon honey chips

  • Fava blossoms, nasturtium and toasted crushed hazelnuts for garnish

For the lemon honey chips

  • 1 Tbsp coriander seeds, toasted

  • 7 Meyer lemons

For the vichyssoise

  • 2 Tbsp butter

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 6 leeks, white part only, sliced

  • 2 spring onions, sliced

  • 6 Peruvian purple potatoes, peeled and sliced into 1/8 inch rounds (All Blue potatoes may be substituted)

  • 2 cups chicken stock

  • 1 bay leaf

  • 6 sprigs thyme

  • 1 cup crème fraiche

  • 1 cup half and half

  • Salt and pepper to taste

  • Meyer lemon juice to taste

For the Hokkaido scallop tartare

  • 8 oz fresh scallops, muscle removed and finely diced

  • 2 Tbsp hazelnuts, toasted and crushed

  • 1 tsp Jordan Extra Virgin Olive Oil

  • 2 tsp hazelnut oil

  • 1 tsp fresh dill

  • 2 tsp Meyer lemon honey

  • 2 tsp chives, minced

  • 1 tsp Meyer lemon juice

  • 1 tsp lemon verbena, finely chopped

  • 6 nasturtium leaves, chiffonade

  • Zest of one Meyer lemon, microplaned

Ingredients

  • 1½ cups vichyssoise

  • 6 Tbsp Hokkaido scallop tartare

  • 2 lemon honey chips

  • Fava blossoms, nasturtium and toasted crushed hazelnuts for garnish

For the lemon honey chips

  • 1 Tbsp coriander seeds, toasted

  • 7 Meyer lemons

For the vichyssoise

  • 2 Tbsp butter

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 6 leeks, white part only, sliced

  • 2 spring onions, sliced

  • 6 Peruvian purple potatoes, peeled and sliced into 1/8 inch rounds (All Blue potatoes may be substituted)

  • 2 cups chicken stock

  • 1 bay leaf

  • 6 sprigs thyme

  • 1 cup crème fraiche

  • 1 cup half and half

  • Salt and pepper to taste

  • Meyer lemon juice to taste

For the Hokkaido scallop tartare

  • 8 oz fresh scallops, muscle removed and finely diced

  • 2 Tbsp hazelnuts, toasted and crushed

  • 1 tsp Jordan Extra Virgin Olive Oil

  • 2 tsp hazelnut oil

  • 1 tsp fresh dill

  • 2 tsp Meyer lemon honey

  • 2 tsp chives, minced

  • 1 tsp Meyer lemon juice

  • 1 tsp lemon verbena, finely chopped

  • 6 nasturtium leaves, chiffonade

  • Zest of one Meyer lemon, microplaned

Instructions

serves 6

For the lemon honey chips, toast coriander seeds and crack. Set aside to cool. Slice lemons into 1/8 inch rounds; discard ends and all seeds. Layer lemon slices with cooled coriander in a freezer Ziploc bag or Tupperware container, and pour honey over. Allow the lemons to macerate for a minimum of six hours and up to 24 hours. Strain honey liquid off of slices and reserve.

For the vichyssoise, heat butter and olive oil in a large saucepan. Sweat leeks and onions (3-4 minutes). Add potato slices and cook for 6-8 minutes longer, then add stock, bay leaf and thyme. Cook covered until potatoes are tender through. Remove thyme and bay leaf; allow soup base to cool slightly. Purée until smooth in a blender and then pass through a medium sieve. Completely chill soup, then add crème fraiche, half and half and seasoning. Thin with reserved stock and adjust acidity with the Meyer lemon juice. Reserve chilled.

To make the tartare, combine all ingredients in a chilled non-reactive bowl; reserve chilled. Tartare should be mixed no more than 30 minutes prior to serving.

To plate, refrigerate six small plates or bowls. Chill the soup once more over ice and check again for seasoning; spoon onto plates. Quenelle tartare and gently set in the center of the vichyssoise. Garnish with the fava blossoms, nasturtium and toasted hazelnut. Top with the Meyer lemon chip.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

Item Added to Your Cart