Scallops with miso tar and mackerel tartare

Dive into the culinary masterpiece of Scallops with Miso Tar and Mackerel Tartare, an exquisite dish by Jason Atherton, celebrated for its harmonious blend of flavors and textures​​​​​​. This dish promises an impressive dining experience that is not only a delight for the palate but also a testament to the creativity and finesse of gourmet cooking.

Brief Description of the Recipe Scallops with Miso Tar and Mackerel Tartare is a sophisticated dish that combines the delicate sweetness of scallops with the rich umami of miso tar, complemented by the freshness of mackerel tartare. It's an adventurous recipe that showcases the elegant balance between seafood flavors and the depth of miso.

Cultural or Historical Context This dish is a testament to Jason Atherton's culinary expertise, blending traditional ingredients like miso and scallops with innovative techniques. Miso, a traditional Japanese seasoning, adds a deep umami flavor that pairs exceptionally well with the fresh, slightly sweet scallops and the rich, oily mackerel, making this dish a multicultural culinary journey.

Ingredients List

• 1 pomelo
• 150g caster sugar
• 25ml yuzu juice
• 50ml olive oil
• 12 hand-dived scallops
• A knob of butter
• 1-2 tbsp radish cress
• For the miso tar:
  • 60g caster sugar
  • 125ml cream
  • 125g dark miso
  • 1 tbsp lime juice
• For the mackerel tartare:
  • 1 kohlrabi, peeled and finely sliced
  • 2 mackerel fillets, skin and bones removed, finely diced
  • 25g shallot, finely diced
  • 45g crème fraîche
  • Fresh dill, capers, mustard, and vinegar

Preparation Instructions

1. Pomelo Preparation: Start by peeling and preparing the pomelo, followed by blanching and simmering its skin to create a candied texture.
2. Miso Tar: Create the miso tar by caramelizing sugar, then blending it with cream, butter, and miso, finished with lime juice for a perfect balance of sweet and umami.
3. Mackerel Tartare: Combine finely diced mackerel with shallot, dill, capers, mustard, and vinegar for a fresh and flavorful tartare.
4. Final Assembly: Sear the scallops to perfection and assemble the dish with careful layers of flavor and texture, ensuring each component shines through.

Storage and Reheating For the best experience, enjoy this dish fresh. However, if necessary, store the miso tar and mackerel tartare separately in the refrigerator and lightly reheat the scallops before serving.

Nutritional Information This dish offers a good balance of protein from the scallops and mackerel, healthy fats from the olive oil, and a moderate amount of carbohydrates from the added sugar and pomelo. The exact nutritional values will depend on serving sizes and specific ingredient choices.

FAQ about Scallops with Miso Tar and Mackerel Tartare

• Can I substitute yuzu juice? Yes, lemon or lime juice can be used as a substitute, though yuzu has a unique flavor.
• What if I can't find hand-dived scallops? Regular scallops can be used, but ensure they are fresh for the best taste and texture.
• How do I store leftovers? Ideally, consume this dish fresh. If needed, components can be refrigerated separately.

Savor the elegance of Scallops with Miso Tar and Mackerel Tartare, a dish that promises a journey through textures and flavors under the guidance of Jason Atherton's culinary genius. Perfect for special occasions, this recipe is sure to impress any gourmet enthusiast with its balanced flavors and sophisticated presentation.

Original recipe by Jason Atherton.