Sautéed scallops with shiitake olive oil on a bed of endives and wakame seaweed, tomato tartar with artichoke

by Fernando Fonseca,
   
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4 servings

  • 8 medium scallops
  • 50g dry shiitake mushrooms
  • 100g wakame dry seaweed
  • 150g endives
  • 150g tomatoes
  • 40g artichoke purée
  • 20g parsley
  • 4cl virgin olive oil
  • 2cl champagne vinegar
  • 50g lemon
  • 20g basil
  • 20g sicho
  • Vegetable stock

Place some dry shiitake mushrooms in olive oil and warm to 45º C for 30 minutes. Let the oil rest in a bottle for some weeks.

Cut the endives in half, taking the hearts out, then slice and stew with olive oil and vegetable stock. Soak the seaweed in water for 20 minutes.

Heat a drop of olive oil and quickly sautée the seaweed. Combine the endives and seaweed, seasoning with pepper and a little salt.

Clean and slice the tomatoes into cubes, removing the seeds and skins. Season with the artichoke purée, salt, pepper, olive oil and champagne vinegar.

Grind some dry shiitake mushrooms and coat the scallops with the powder. Seal the scallops in a hot pan with a drop of olive oil.

Place the endives and seaweed on a serving dish, and arrange the scallops. Add the tomato and artichoke caviar and top with a little bunch of basil and sicho.

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