Olive Oil Cured Diver Sea Scallop over Taramosalata on Crostini
Taramosalata [ Caviar mousse ]
(makes 1 quart)
2 Tbsp Carp roe
4 slices of white bread, crust removed
½ cup olive oil (adjust according to texture and taste preference)
2 Tbsp fresh lemon juice
1 tsp chopped red onion
Place roe in a food processor and mix for 1 minute. Moisten the bread under cold running water. Then squeeze out any excess water. Add bread, onion, and the lemon juice to the roe and start to blend for 3 minutes. Add olive oil in a steady stream while blending and continue to blend. Blend for another 2 more minutes after all the olive oil is added.
Olive oil cured diver sea scallops
(3 servings)
1pc. Sliced scallops
½ c. olive oil
1 zest of lemon
Salt and pepper to taste
Place all ingredients in a bowl and refrigerate overnight.
Shredded phylo pastry
Brush with butter and bake at 350 degrees until golden brown.
Crostini
Slice baguettes into thin rounds. Drizzle with extra virgin olive oil, salt and oregano. Bake at 300 degrees until golden.
Place a teaspoon of caviar mousse on crostini. Add one piece scallop and top with kataifi. Garnish with chopped chives.
Kali Orexi
Chef Gregory Zapantis
