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Recipe : *** Scallop Tart with Avocado Purée and Summer Lettuces with Lime Vinaigrette

Scallop Tart with Avocado Purée and Summer Lettuces with Lime Vinaigrette
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    17 min
  • Ready in
    37 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
scallop, Summer

Recipe's Ingredients

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  • ½ sheet of frozen puff pastry
  • 3 corks
  • ½ zucchini
  • 4 large scallops in their shells
  • flour for the work surface
  • ½ avocado
  • 1½ lime juice and 1 zest
  • ½ head curly leaf lettuce
  • ½ box of rocket (arugula)
  • ½ box of lollo rosso lettuce
  • ½ bunch chives, chopped
  • salt and pepper
  • sea salt, chives, olive oil for garnish
  • 50 g parmesan
  • 25 g grated parmesan
  • 100 ml olive oil

  • Recipe preparation steps

  • 1
    Making the base: Roll out the pastry dough on a floured worktable. Cut into 4 rectangles of about 4 by 1 in and place them on a greased baking sheet.
  • 2
    Cut the corks in half and distribute them around the baking sheet.
  • 3
    Grease the underside of another baking sheet and place this on the corks. (This is done so that the crusts will rise evenly and be evenly baked - the underside of the baking sheet must be greased so that the pastry dough does not stick.)
  • 4
    Bake the tart bases at 400° F for about 15 minutes. Cool.
  • 5
    Making the filling: Slice the zucchini and blanch it in boiling water for 2 minutes. Remove to a tea towel.
  • 6
    Cut the avocado in four pieces, remove the peel, and chop it finely.
  • 7
    Make an avocado tartar with chopped avocado, 50 ml olive oil, a little lime juice, 25 g grated parmesan cheese and some chives.
  • 8
    Open each scallop and remove membranes and roe. Slice each scallop horizontally into four pieces.
  • 9
    Salad: Make the lime vinaigrette by mixing the grated rind of the lime, the juice of half lime and the remaining olive oil together. Season with salt and pepper.
  • 10
    Carefully wash and dry all the lettuce.
  • 11
    Mix the lettuce and chives and toss with a little of the lime vinaigrette just before serving.
  • 12
    Assembly
  • 13
    On each piece of pastry, place one layer of avocado tartar.
  • 14
    Alternate a layer of zucchini slices and a slice of scallop - repeat four times.
  • 15
    Place the dressed salad on plates and set the tart on the bed of lettuce; sprinkle each tart with remaining parmesan cheese, coarse salt and chives.
  • 16
    Drizzle with a little olive oil and finish with a few drops of the lime vinaigrette.
  • Ready !