Oyster and scallop tartar with yuzu cream

Oyster and scallop tartar with yuzu cream

Nicolas Sale
Difficulty level icon
Advanced
Completion time icon
40 minutes
7
Videos
A refreshing scallop and oyster tartar recipe, seasoned with a tangy yuzu cream
Oyster and scallop tartar with yuzu cream
Total completion time
Completion time
40 minutes
Cooking time
Rest period
Techniques taught
  • Cutting into sticks
  • Chopping aromatic herbs
  • Chopping chives
  • Shucking an oyster
  • Draining an oyster
  • Opening a shell
  • Cleaning a scallop
  • Shucking a scallop
  • Trimming a scallop
  • Trimming oysters
  • Trimming scallops
  • Chopping a shallot
  • Peeling a shallot
  • Making a sauce
  • Plating a dish using a cookie cutter
  • Making a tartar
  • Assembling a tartar
  • Making a brunoise
  • Seasoning a tartar
  • The art of plating
  • Seasoning a finished dish
  • Decorating with sprouts
  • Dicing
  • Preparing a cream
  • Whipping cream with a whisk

Check out the first segment of this course for free

Step 1: Opening and cleaning the scallops

Nicolas Sale
Nicolas Sale
2 Michelin-starred Chef
2 Michelin-starred Chef

Step 2: Opening the oysters

Step 3: Apple sticks and brunoise

Step 4: Chop shallots and chives

Step 5: Cutting and assembling the tartare

Step 6: Lemon yuzu cream

Step 7: Dressing the tartare

Nicolas SaleNicolas Sale

Nicolas Sale

2 Michelin-starred Chef
Nicolas Sale has worked for France's finest restaurants, leaving his mark in Paris, the Côte d'Azur and Courchevel. Throughout his 6-year stint working as the Head Chef at the Ritz Paris, Place Vendôme's emblematic palace, he left his mark on culinary history, earning two Michelin stars for La Table de l'Espadon and Les Jardins de l'Espadon. Nicolas Sale has earned several Michelin stars throughout his career while working at the Monte Cristo, the Kilimanjaro,the  Kintessence, the K2 Palace and the Ritz Paris. In 2017, Le Chef magazine reveals he had been voted Chef of the Year by his peers. His cuisine is both artistic and emotional, strongly inspired by his childhood and travels. The Chef is committed to magnifying products while scrupulously respecting their seasonality.

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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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RU
Ruthy
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5 stars Trustpilot VoilaChef
Great online training platform. The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist. If you're still hesitating, go for it!
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