[Music] hi foodtubers i’m nathan outlaw and i’m
hi foodtubers i’m nathan outlaw and i’m
hi foodtubers i’m nathan outlaw and i’m a seafood chef and today i’m going to
a seafood chef and today i’m going to
a seafood chef and today i’m going to show you how to make scalloped tartar
show you how to make scalloped tartar
show you how to make scalloped tartar with pickled beetroot and a bacon
with pickled beetroot and a bacon
with pickled beetroot and a bacon dressing the three things together are
dressing the three things together are
dressing the three things together are fantastic the saltiness from the bacon
fantastic the saltiness from the bacon
fantastic the saltiness from the bacon the lovely raw scallops and the B route
the lovely raw scallops and the B route
the lovely raw scallops and the B route together perfect the first thing we need
together perfect the first thing we need
together perfect the first thing we need to do is feed roots I’m gonna choose the
to do is feed roots I’m gonna choose the
to do is feed roots I’m gonna choose the red stuff so we’ve got something here
red stuff so we’ve got something here
red stuff so we’ve got something here that’s already in boiled let that cool
that’s already in boiled let that cool
that’s already in boiled let that cool down peel the outside off and we’re
down peel the outside off and we’re
down peel the outside off and we’re gonna dice it up make sure you give
gonna dice it up make sure you give
gonna dice it up make sure you give these a good wash just peel the cooked
these a good wash just peel the cooked
these a good wash just peel the cooked beetroot
beetroot
beetroot so apart from actually grits and bacon
so apart from actually grits and bacon
so apart from actually grits and bacon that’s the only cooking that’s involved
that’s the only cooking that’s involved
that’s the only cooking that’s involved in this dish so it’s a nice quick dish
in this dish so it’s a nice quick dish
in this dish so it’s a nice quick dish cut this beetroot as small or as big as
cut this beetroot as small or as big as
cut this beetroot as small or as big as you like I like to cut it quite small
you like I like to cut it quite small
you like I like to cut it quite small I’m gonna show you how I like it okay so
I’m gonna show you how I like it okay so
I’m gonna show you how I like it okay so that’s what you’re looking for that sort
that’s what you’re looking for that sort
that’s what you’re looking for that sort of size beetroot and get a nice fingers
of size beetroot and get a nice fingers
of size beetroot and get a nice fingers like that now you need to make the
like that now you need to make the
like that now you need to make the marinade we need a shalat a couple of
marinade we need a shalat a couple of
marinade we need a shalat a couple of cloves of garlic as well fact these are
cloves of garlic as well fact these are
cloves of garlic as well fact these are quite big ones – just one red wine
quite big ones – just one red wine
quite big ones – just one red wine vinegar and some sherry vinegar as well
vinegar and some sherry vinegar as well
vinegar and some sherry vinegar as well a little bit at time you can use any
a little bit at time you can use any
a little bit at time you can use any other hardheads but for me time is
other hardheads but for me time is
other hardheads but for me time is really really good with their
really really good with their
really really good with their combination of everything Kovu garlic
combination of everything Kovu garlic
combination of everything Kovu garlic nice thin slices down he wanted you to
nice thin slices down he wanted you to
nice thin slices down he wanted you to just crush the garlic but I like to have
just crush the garlic but I like to have
just crush the garlic but I like to have it a little bit finer the finer the
it a little bit finer the finer the
it a little bit finer the finer the garlic is the better shalat so we’re
garlic is the better shalat so we’re
garlic is the better shalat so we’re just gonna take off any of the pieces
just gonna take off any of the pieces
just gonna take off any of the pieces are there a bit woody they’re not going
are there a bit woody they’re not going
are there a bit woody they’re not going to be very nice sliced now heat the root
to be very nice sliced now heat the root
to be very nice sliced now heat the root on it that way you’ll keep the whole
on it that way you’ll keep the whole
on it that way you’ll keep the whole thing together and you won’t spread all
thing together and you won’t spread all
thing together and you won’t spread all over the board if you want to run the
over the board if you want to run the
over the board if you want to run the knife through the actual word she locks
knife through the actual word she locks
knife through the actual word she locks the garlic and the thyme just so it’s a
the garlic and the thyme just so it’s a
the garlic and the thyme just so it’s a bit smaller so when you’re eating it you
bit smaller so when you’re eating it you
bit smaller so when you’re eating it you don’t get big a lump over any of them
don’t get big a lump over any of them
don’t get big a lump over any of them ingredients okay so when you take half
ingredients okay so when you take half
ingredients okay so when you take half of that in with the in the B roots if
of that in with the in the B roots if
of that in with the in the B roots if you’ve got any left over save that it’s
you’ve got any left over save that it’s
you’ve got any left over save that it’s perfect you just throw into a sauce or
perfect you just throw into a sauce or
perfect you just throw into a sauce or into your stockpot now we’re gonna add
into your stockpot now we’re gonna add
into your stockpot now we’re gonna add some red wine vinegar about a tablespoon
some red wine vinegar about a tablespoon
some red wine vinegar about a tablespoon and equal with sherry the difference
and equal with sherry the difference
and equal with sherry the difference between these two vinegars this one’s a
between these two vinegars this one’s a
between these two vinegars this one’s a little bit sweeter and it’s got more
little bit sweeter and it’s got more
little bit sweeter and it’s got more oakiness to it that’s again another
oakiness to it that’s again another
oakiness to it that’s again another tablespoon and the red wine vinegar is
tablespoon and the red wine vinegar is
tablespoon and the red wine vinegar is just acidity but it’s got that lovely
just acidity but it’s got that lovely
just acidity but it’s got that lovely sort of red wine tanning into it as well
sort of red wine tanning into it as well
sort of red wine tanning into it as well there we go a little bit more salt a
there we go a little bit more salt a
there we go a little bit more salt a touch of pepper we’ve got some lovely
touch of pepper we’ve got some lovely
touch of pepper we’ve got some lovely rapeseed oil here this is a British dish
rapeseed oil here this is a British dish
rapeseed oil here this is a British dish so I use rapeseed or the nuttiness from
so I use rapeseed or the nuttiness from
so I use rapeseed or the nuttiness from the Rach see works great with the
the Rach see works great with the
the Rach see works great with the earthiness from the beetroot here’s our
earthiness from the beetroot here’s our
earthiness from the beetroot here’s our little mix that’s the marinated beetroot
little mix that’s the marinated beetroot
little mix that’s the marinated beetroot dressing for the actual scallop dish
dressing for the actual scallop dish
dressing for the actual scallop dish ideally you want to keep it like this
ideally you want to keep it like this
ideally you want to keep it like this for a couple of hours and you just saw
for a couple of hours and you just saw
for a couple of hours and you just saw the ingredients that are in there okay
the ingredients that are in there okay
the ingredients that are in there okay so the next thing we need to do is make
so the next thing we need to do is make
so the next thing we need to do is make some mayonnaise and the base of a
some mayonnaise and the base of a
some mayonnaise and the base of a mayonnaise is always your eggs
mayonnaise is always your eggs
mayonnaise is always your eggs so you separate the eggs and get the
so you separate the eggs and get the
so you separate the eggs and get the yolks out two egg yolks you can use
yolks out two egg yolks you can use
yolks out two egg yolks you can use vinegar or you can use lemon but we’re
vinegar or you can use lemon but we’re
vinegar or you can use lemon but we’re going to use lemon this time works much
going to use lemon this time works much
going to use lemon this time works much better with the scallops and little bit
better with the scallops and little bit
better with the scallops and little bit of mustard as well you can use any any
of mustard as well you can use any any
of mustard as well you can use any any sort of mustard not too much though
sort of mustard not too much though
sort of mustard not too much though because it’s very very strong
because it’s very very strong
because it’s very very strong just about that much if they go with
just about that much if they go with
just about that much if they go with audibles really strong so by the time
audibles really strong so by the time
audibles really strong so by the time I’ve made the mayonnaise I’ll overpower
I’ve made the mayonnaise I’ll overpower
I’ve made the mayonnaise I’ll overpower everything that’s in the dish I’m going
everything that’s in the dish I’m going
everything that’s in the dish I’m going to use something like this which is
to use something like this which is
to use something like this which is sunflower oil just a real basic almost
sunflower oil just a real basic almost
sunflower oil just a real basic almost flavorless oil but it’ll just give us
flavorless oil but it’ll just give us
flavorless oil but it’ll just give us the body for the mayonnaise they start
the body for the mayonnaise they start
the body for the mayonnaise they start yourself off slow once you’ve got that
yourself off slow once you’ve got that
yourself off slow once you’ve got that emulsion you can go faster you can add
emulsion you can go faster you can add
emulsion you can go faster you can add more if you do it in a machine it’s much
more if you do it in a machine it’s much
more if you do it in a machine it’s much more fun doing about this okay so what
more fun doing about this okay so what
more fun doing about this okay so what you’re looking for is that sort of
you’re looking for is that sort of
you’re looking for is that sort of texture in a an ad you see nice and
texture in a an ad you see nice and
texture in a an ad you see nice and thick almost like a thick custard it
thick almost like a thick custard it
thick almost like a thick custard it looks like so gonna add a little bit of
looks like so gonna add a little bit of
looks like so gonna add a little bit of salt and pepper to it and that’s it so
salt and pepper to it and that’s it so
salt and pepper to it and that’s it so that mayonnaise we find in the fridge
that mayonnaise we find in the fridge
that mayonnaise we find in the fridge for maybe two or three days now for the
for maybe two or three days now for the
for maybe two or three days now for the star of the show the scallops these are
star of the show the scallops these are
star of the show the scallops these are hand DOS bullets from Scotland but I’ve
hand DOS bullets from Scotland but I’ve
hand DOS bullets from Scotland but I’ve kept the shells because I want to
kept the shells because I want to
kept the shells because I want to present them in there but also you’ve
present them in there but also you’ve
present them in there but also you’ve got these lovely scallop meat the base
got these lovely scallop meat the base
got these lovely scallop meat the base are you looking for it to be nice and
are you looking for it to be nice and
are you looking for it to be nice and bright fresh the Roe’s need to be intact
bright fresh the Roe’s need to be intact
bright fresh the Roe’s need to be intact as well especially if you’re buying them
as well especially if you’re buying them
as well especially if you’re buying them live one thing that’s very important
live one thing that’s very important
live one thing that’s very important when you’re doing raw dishes you make
when you’re doing raw dishes you make
when you’re doing raw dishes you make sure what everything is really really
sure what everything is really really
sure what everything is really really clean you want your board to be clean
clean you want your board to be clean
clean you want your board to be clean you’re nice to be cleaning your hands to
you’re nice to be cleaning your hands to
you’re nice to be cleaning your hands to be really clean so the scallops are used
be really clean so the scallops are used
be really clean so the scallops are used to always hand dive scallops which is a
to always hand dive scallops which is a
to always hand dive scallops which is a good thing you said I’ll see a
good thing you said I’ll see a
good thing you said I’ll see a sustainable way of fishing and then we
sustainable way of fishing and then we
sustainable way of fishing and then we cut these scholars almost like a dice
cut these scholars almost like a dice
cut these scholars almost like a dice you can cut it into a slice if you want
you can cut it into a slice if you want
you can cut it into a slice if you want I think it just eats really really well
I think it just eats really really well
I think it just eats really really well that way okay so that’s all the scallop
that way okay so that’s all the scallop
that way okay so that’s all the scallop meat there you got some more Sherlock go
meat there you got some more Sherlock go
meat there you got some more Sherlock go an apple and we’ve got some chives so
an apple and we’ve got some chives so
an apple and we’ve got some chives so we’re just going to chop some fresh
we’re just going to chop some fresh
we’re just going to chop some fresh up you don’t need about half of this
up you don’t need about half of this
up you don’t need about half of this nice and fine into the choice sometimes
nice and fine into the choice sometimes
nice and fine into the choice sometimes they’re a little bit tough so I just
they’re a little bit tough so I just
they’re a little bit tough so I just removed them as I said before I don’t
removed them as I said before I don’t
removed them as I said before I don’t Chuck anything away so it all gets used
Chuck anything away so it all gets used
Chuck anything away so it all gets used for something in the end and then we’ve
for something in the end and then we’ve
for something in the end and then we’ve got some apple we’re going to take half
got some apple we’re going to take half
got some apple we’re going to take half of the Apple to bring the whole thing a
of the Apple to bring the whole thing a
of the Apple to bring the whole thing a bit of freshness a little bit of zing
bit of freshness a little bit of zing
bit of freshness a little bit of zing and this is the Coxes apple Braeburn or
and this is the Coxes apple Braeburn or
and this is the Coxes apple Braeburn or a Granny Smith will work really well so
a Granny Smith will work really well so
a Granny Smith will work really well so same sort of size as the scallops and
same sort of size as the scallops and
same sort of size as the scallops and the beetroot already
the beetroot already
the beetroot already the last ingredient I’m going to put in
the last ingredient I’m going to put in
the last ingredient I’m going to put in with the scallops is is a gherkin I
with the scallops is is a gherkin I
with the scallops is is a gherkin I think these
think these
think these fantastic so one of these is going in
fantastic so one of these is going in
fantastic so one of these is going in there as well I obviously haven’t
there as well I obviously haven’t
there as well I obviously haven’t seasoned it with salt yet but I’m gonna
seasoned it with salt yet but I’m gonna
seasoned it with salt yet but I’m gonna use bacon instead as my scene and
use bacon instead as my scene and
use bacon instead as my scene and everybody knows Bacon’s great so I’ve
everybody knows Bacon’s great so I’ve
everybody knows Bacon’s great so I’ve got here is some bacon that has been
got here is some bacon that has been
got here is some bacon that has been crisp up this is a cold dish fat it sort
crisp up this is a cold dish fat it sort
crisp up this is a cold dish fat it sort of solidifies it’s not very nice to eat
of solidifies it’s not very nice to eat
of solidifies it’s not very nice to eat so make sure you crisp the bacon right
so make sure you crisp the bacon right
so make sure you crisp the bacon right up really get rid of all that fat chop
up really get rid of all that fat chop
up really get rid of all that fat chop it down almost like the sort of size of
it down almost like the sort of size of
it down almost like the sort of size of rock salt okay so we take all these
rock salt okay so we take all these
rock salt okay so we take all these ingredients and add them to the scallops
ingredients and add them to the scallops
ingredients and add them to the scallops and they got a little bit of gherkin go
and they got a little bit of gherkin go
and they got a little bit of gherkin go in there as well just be careful with
in there as well just be careful with
in there as well just be careful with the bacon not too much to go that lovely
the bacon not too much to go that lovely
the bacon not too much to go that lovely mayonnaise that we’ve already made you
mayonnaise that we’ve already made you
mayonnaise that we’ve already made you just want to bind it you don’t want too
just want to bind it you don’t want too
just want to bind it you don’t want too much one a one and a half tablespoons
much one a one and a half tablespoons
much one a one and a half tablespoons off of the actual mayonnaise mix the
off of the actual mayonnaise mix the
off of the actual mayonnaise mix the whole thing together at this stage you
whole thing together at this stage you
whole thing together at this stage you really really need to taste it make sure
really really need to taste it make sure
really really need to taste it make sure you’ve got the balance of everything
you’ve got the balance of everything
you’ve got the balance of everything right I think it needs a little bit more
right I think it needs a little bit more
right I think it needs a little bit more baking just to do we have more bacon I
baking just to do we have more bacon I
baking just to do we have more bacon I think you’re missing something if you
think you’re missing something if you
think you’re missing something if you don’t try scallops raw they’re fantastic
don’t try scallops raw they’re fantastic
don’t try scallops raw they’re fantastic protein they’re lovely sweet softness to
protein they’re lovely sweet softness to
protein they’re lovely sweet softness to them I’m ready to serve now this is
them I’m ready to serve now this is
them I’m ready to serve now this is ready so I’m gonna have a quick clean
ready so I’m gonna have a quick clean
ready so I’m gonna have a quick clean down and I’ll show you how to pay it up
down and I’ll show you how to pay it up
down and I’ll show you how to pay it up okay so we’re going to plate these up
okay so we’re going to plate these up
okay so we’re going to plate these up now I’ve kept the shells so I think
now I’ve kept the shells so I think
now I’ve kept the shells so I think they’re really nice way to present these
they’re really nice way to present these
they’re really nice way to present these dish and then we’re just going to split
dish and then we’re just going to split
dish and then we’re just going to split this mix between four shells this is
this mix between four shells this is
this mix between four shells this is enough for two people for a starter so
enough for two people for a starter so
enough for two people for a starter so you know for two shells each you could
you know for two shells each you could
you know for two shells each you could do this with a really good fresh salmon
do this with a really good fresh salmon
do this with a really good fresh salmon brill is actually a very good fish
brill is actually a very good fish
brill is actually a very good fish that’s available okay so got the
that’s available okay so got the
that’s available okay so got the scallops in the inner dishes is it the
scallops in the inner dishes is it the
scallops in the inner dishes is it the pickled beetroot that we did earlier on
pickled beetroot that we did earlier on
pickled beetroot that we did earlier on then you have to put that in there as
then you have to put that in there as
then you have to put that in there as well and what that beetroot does when
well and what that beetroot does when
well and what that beetroot does when you’ve left it to marinating and produce
you’ve left it to marinating and produce
you’ve left it to marinating and produce it it’s lovely lovely sort of dressing
it it’s lovely lovely sort of dressing
it it’s lovely lovely sort of dressing at the bottom few wedges of lemon use
at the bottom few wedges of lemon use
at the bottom few wedges of lemon use lime if you want to I fink lemons
lime if you want to I fink lemons
lime if you want to I fink lemons perfect and we got some sourdough that
perfect and we got some sourdough that
perfect and we got some sourdough that we just toasted I tell you what I’ll
we just toasted I tell you what I’ll
we just toasted I tell you what I’ll come around to your house and you serve
come around to your house and you serve
come around to your house and you serve me up there I’ll be very very happy all
me up there I’ll be very very happy all
me up there I’ll be very very happy all we need to do now is to taste it
what the sweetness of the scallops your
what the sweetness of the scallops your city the earthiness from the beetroot
city the earthiness from the beetroot
city the earthiness from the beetroot the lovely freshness from the apple the
the lovely freshness from the apple the
the lovely freshness from the apple the chives the vinegar the lemon you get it
chives the vinegar the lemon you get it
chives the vinegar the lemon you get it right there back there the bacon it is
right there back there the bacon it is
right there back there the bacon it is pretty good
pretty good
pretty good so there you go food tubers there’s my
so there you go food tubers there’s my
so there you go food tubers there’s my scallops tartare with pickled beetroot
scallops tartare with pickled beetroot
scallops tartare with pickled beetroot and bacon seasoning
and bacon seasoning
and bacon seasoning don’t let get DJ BBQ gays hands on them
don’t let get DJ BBQ gays hands on them
don’t let get DJ BBQ gays hands on them you get your hands on them try this
you get your hands on them try this
you get your hands on them try this recipe leave your comments below so tell
recipe leave your comments below so tell
recipe leave your comments below so tell me what you want me to cook on foodtube
me what you want me to cook on foodtube
me what you want me to cook on foodtube and I’ll try and do it thanks a lot
and I’ll try and do it thanks a lot
and I’ll try and do it thanks a lot [Music]
[Music]
[Music] you
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