A breath of salty air in your plate!
From the moment you open a jar of La pincée de l'Anse, you'll be captivated by its aromas of damp salt and seaweed, reminiscent of the fresh, salty air so characteristic of coastal regions. That's why it immediately inspired this simple scallop tartare recipe. Its subtly briny flavor pairs beautifully with the slightly sweet flesh of the mollusk and the ground cherries. The delicate texture and, above all, the aroma of the seaweed enhance the dish's marine character, offering an instant escape to the magnificent Gaspé Peninsula. It's as if we were there… Look in the distance… isn't that Percé Rock over there?
The ingredients
· 10 to 12 U10/20 size scallops
· 1/2 cup ground cherries, peeled and chopped
· 1 small shallot, finely chopped
• 1 small stalk of celery, finely chopped
· 1 tbsp dried and chopped dulse (sea bacon) or dulse flakes
· 1 tbsp chopped fresh dill
· 1 tbsp of Mujold caviar
· 1 generous drizzle of olive oil
• the juice of 1/2 a lemon
· 1/2 tsp of La pincée de l'Anse blend (creative collaboration)
The procedure to follow...
Pat the scallops dry and dice them. Place them in a chilled glass bowl and add the remaining ingredients. Season with La pincée de L'Anse blend and mix well. Taste and adjust the seasoning as needed. Serve immediately. Garnish the plates with dried seaweed leaves (dulse and/or green wakame), a sprig of fresh dill, and a whole ground cherry, if desired.
Serves 4 to 6
Note
Dulse, also known as sea bacon, is a local seaweed harvested wherever it grows, but primarily in the waters of the Gaspé Peninsula. It is available as whole dried leaves or in flakes. It can be eaten as is, like chips, or rehydrated in salads. It will rehydrate itself when mixed into tartare, adding an irresistible marine flavor and a soft, melt-in-your-mouth texture.
Many thanks to Jonathan Michaud @jm.cuisine.blog for the recipe!
Photos: François Maisonneuve & Jonathan Michaud
