Scallops, strawberries and balsamic

PT1H45M

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Ingredients

Metric

Imperial

Scallops

Strawberry jus

Macerated strawberries

Strawberry and balsamic consommé

Mousse

Strawberry toasted crumb

To garnish

1
To start the dish, make the strawberry jus - this will form the basis of the consommé and the mousse. Place the finely sliced strawberries in a heatproof bowl and cover tightly with cling film. Set the bowl over a pan of water (without the base of the bowl touching the water) and simmer for 2 hours, topping up the water in the pan if necessary
2
Line a sieve with muslin and set over a measuring jug or bowl. Tip the strawberries into the muslin and allow all of the liquid to drip through, leaving you with a clear strawberry jus. Set aside in the fridge until ready to use
3
To macerate the strawberries, chop the strawberries into oblique portions, place in a bowl and mix in the remaining ingredients. Leave in the fridge for at least 1 hour
4
For the strawberry and balsamic consommé, mix 200g of the strawberry jus with the remaining ingredients and leave in the fridge to chill until required
5
For the mousse, warm 200g of the strawberry jus to 60°C, then remove from the heat, add the basil and lemon zest and allow to infuse for 10 minutes. Pass the mixture through a chinois into a suitable container and add the remaining ingredients
6
Blitz with a hand blender until everything is incorporated and thickened, then pass through a chinois and transfer to an espuma gun. Charge with 2 cartridges and chill until required
7
Preheat the oven to 180°C/gas mark 4
8
To make the crumb, spread the pine nuts out onto a baking tray and roast in the oven for 4 - 5 minutes. Once golden, allow to cool then add to a bowl with the remaining ingredients. Mix to combine and set aside
9
To finish the dish, cook the scallops. Cook 4 of the scallops in a very hot pan (or plancha) with a little vegetable oil until golden, this should take around 1 minute on each side. Set aside to rest in a warm place
10
Cut the remaining 2 scallops into a 0.5cm - 1cm dice and place in a bowl. Season to taste with a pinch of cayenne pepper, salt and a small squeeze of lime juice
11
To plate, add a small ladleful of the consommé onto deep plates. Add the seared scallops, some macerated strawberries and the scallop tartare. Top the scallops with the crumb, a few small squeezes of the espuma mix and garnish with micro basil leaves
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