Scallop and Veal Tartare

Name: Scallop and Veal Tartare
Total time: 40 min
Yield: 8
Cuisine: European, Italian
Ingredients: 250 grams Linguine; salt; 200 grams Scallop; 2 Tbsps lemon juice; 1 tsp Truffle oil; salt; freshly ground peppers; 200 grams Veal shoulder; 10 black Olives (pitted); 2 pickled in oil Anchovy fillet; 1 Tbsp small Caper; 2 small red onions; 1 tsp thyme (minced); 1 Tbsp parsley (chopped); 1 egg yolk; 1 Tbsp olive oil; vegetable oil (for frying); Salmon caviar (for garnish)

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Health Score:

8,4 / 10

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

servings

Ingredients: 250 grams Linguine; salt; 200 grams Scallop; 2 Tbsps lemon juice; 1 tsp Truffle oil; salt; freshly ground peppers; 200 grams Veal shoulder; 10 black Olives (pitted); 2 pickled in oil Anchovy fillet; 1 Tbsp small Caper; 2 small red onions; 1 tsp thyme (minced); 1 Tbsp parsley (chopped); 1 egg yolk; 1 Tbsp olive oil; vegetable oil (for frying); Salmon caviar (for garnish)

How healthy are the main ingredients?

olive oil parsley thyme salt Olive onion

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Preparation steps

Boil linguine in salted water until al dente, drain, rinse and allow to dry on a kitchen towel. Mince scallops and season with lemon juice, truffle oil, salt and pepper. Cover and chill.

Peel and mince onion. Chop veal, olives, anchovies and capers. Add these ingredients to onion, egg yolk and oil. Season with thyme, parsley, salt and pepper.

Pour pasta in small portions into a small strainer. Press down and fry in oil heated to180°C (350°F) until golden brown and crispy. Drain on paper towels and let cool.

Alternately fill scallop and veal tartare in pasta cups and garnish as desired. Serve immediately.