Appetizer

Burnt Butter Pumpkin Seed Dukkah Crusted Scallop Tartare with Charred Green Olive Emulsion & Crispy Sage Oil

Name: Burnt Butter Pumpkin Seed Dukkah Crusted Scallop Tartare with Charred Green Olive Emulsion & Crispy Sage Oil
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 large diver scallops (about 100g each), muscles removed; 60g unsalted butter; 50g raw pumpkin seeds; 30g roasted hazelnuts; 1 tbsp sesame seeds; ½ tsp sumac; ¼ tsp sea salt; ¼ tsp cumin seeds; 100g pitted green Castelvetrano olives; 2 garlic cloves; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 8 fresh sage leaves; ¼ tsp fleur de sel; Micro shiso or reserved scallop roe for garnish; 15g sourdough, finely diced and toasted

Pristine hand-sliced raw scallop blended with a delicate burnt butter emulsion, crusted in a verdant dukkah of toasted pumpkin seeds, hazelnuts, and sumac. Served atop a pool of glossy charred green olive purée and finished with sage oil and a whisper of crispy sourdough crumb.

767calper serving 24gprotein 17gcarbs 70gfat 12min prep 8min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this