Oyster and scallop tartare with yuzu cream

Oyster and scallop tartare 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 tartare with yuzu cream
Total completion time
Completion time
40 minutes
Cooking time
Rest period
Techniques taught
  • Draining an oyster
  • Trimming scallops
  • Cutting into sticks
  • Trimming oysters
  • Dicing
  • Making a sauce
  • Making a tartar
  • Making a brunoise
  • Making a creamy
  • Shucking an oyster
  • Cleaning scallops
  • Shucking a scallop
  • Shucking shellfish
  • Whipping a cream with a whisk
  • Peeling a shallot
  • The art of plating
  • Plating a dish using a cookie cutter
  • Trimming a scallop
  • Decorating with sprouts
  • Chopping aromatic herbs
  • Chopping chives
  • Chopping a shallot
  • Assembling a tartar
  • Seasoning a finished dish
  • Seasoning tartar

Check out the first segment of this course for free

Étape 1 : Shucking & cleaning the scallops

Nicolas Sale
Nicolas Sale
Head Chef et 2 Michelin stars
Head Chef et 2 Michelin stars

Étape 2 : Shucking oysters

Étape 3 : Apple sticks & apple brunoise

Étape 4 : Chopping the shallots and chives

Étape 5 : Cutting and assembling the tartare

Étape 6 : Yuzu cream

Étape 7 : Plating the tartare

Nicolas SaleNicolas Sale

Nicolas Sale

Head Chef et 2 Michelin stars
Nicolas Sale is a Parisian two-Michelin-starred chef.
This Chef has worked in some of France's most famous restaurants, from Paris and Courchevel to the French Riviera.

For 6 years, he was the chef of the Ritz Paris, the mythical palace of the Place Vendome, where he received two + one stars for the palace's two restaurants : La Table de l'Espadon and Les Jardins de l'Espadon.
Throughout his career, Nicolas Sale was awarded several Michelin stars : while he worked at the Monte Cristo, at the Kilimandjaro, at the Kintessence, at the K2 Palace and finally at the Ritz Paris.
In 2017, Nicolas Sale was chosen as Chef of the Year by his peers and by the magazine Le Chef.

The Chef's cuisine, both artistic and charged with emotions, is largely inspired by his childhood and his travels.
He strives to enhance the inherent quality of the products he works with while respecting their seasonality.

His signature dishes are the result of exceptional work on seafood combined with special fruits/vegetables: pan-fried langoustines with enokis and pistachio, his seafood tartars subtly flavored with exotic citrus fruits, etc.

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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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TH
Theo Castillon
28
January
2024
5 stars Trustpilot VoilaChef

I'm a big fan of Voilà Chef!
I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!

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Ruthy
16
May
2024
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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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Lisa C
3
February
2024
5 stars Trustpilot VoilaChef
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.
4 stars Trustpilot
SY
Sylvie Leandri
10
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2024
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