Hand dived Scallops and langoustine tartare, sea vegetables, potato gazpacho.

Tom Duffill

Tom Duffill

9th February 2016
Tom Duffill

Hand dived Scallops and langoustine tartare, sea vegetables, potato gazpacho.

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached. Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the hand dived Scallops and langoustine tartare, sea vegetables, potato gazpacho recipe below, as tried and tested by professional chefs - why not give it a try?


  • Tartare
  • 1 hand dived scallop cleaned
  • 1 medium langostine de shelled
  • 1tsp finely diced red onion
  • 1tsp finely diced green pepper
  • ½ tsp seaweed roughly chopped
  • 1 pinch of diced deseed fresh chilli
  • 1 juice of 1 lime
  • 1 pinch of finely diced coriander
  • 1tsp mix blanched sea vegetables (sea purslane/asta/beet)
  • 1 pinch of seaweed powder (for dressing)
  • 1 pinch of caynne pepper (for dressing)
  • 1 pinch of coriander cress (for dressing)
  • 1 viola flower (for dressing)
  • Guacamole
  • ¼ avacardo
  • 1 juice of 1 lime
  • Splash of tabasco
  • Seasoning
  • Soup
  • 600g potatoes, sliced and washed
  • ¼ onion thinly sliced
  • 3 fennel seeds
  • 600ml water
  • 180ml double cream
  • ¼ tsp garlic puree
  • 1 bay leaf
  • 1 sprig of thyme
  • Good olive oil to fry in
  • Gun mix
  • 225ml potato soup
  • 25ml UHT cream
  • 1g zanthum gum
  • 1 leaf of bronze gelatine soaked


Add all ingredients to a vita prep and blitz quickly seasoning with lime juice and Tabasco as

You go, not letting it get warm

Potato gazpacho

• Gently fry off the potato and garlic in good olive oil until beginning to golden

• add fennel seeds, bay, thyme & potatos and move around the pan until they are heated through

• add the water and cream and bring to a simmer and cook until the potatos are fondu

around 20 mins

• blitz in vita prep no more than 10 seconds at a time to avoid a gluey texture amd pass

• season and chill

• Warm the UHT and a little soup til warm and mix in the soak gelatine until dissolved

• Add the zanthum gum and blitz, then pass

• Add to the rest off the soup

• Load into an isi gun and charge twice and shake really well

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