A dish that was on the Trinity menu recently, elegant, simple, celebrating the best of what’s around at the moment.
You don’t have to plate it like this, if I was at home I would probably be dicing up everything all together and serving the same dressing on top.
So here's a dish which is on the menu at Trinity at the moment. This is fresh scolops using the very best of what's available at the moment. We're going to start with these handdyed scolops which we get in. Cut through that muscle. Take the bottom shell off and then we use a spoon underneath that muscle there. Once the scolop is freed up, put your thumb along that muscle. Push in, push down, and pop out the meat like so. First thing we're going to do is just prep some of these tomato. These are vuvius tomatoes. They go flat on a plate like that just so they can be seasoned really nicely. We give that a little of black pepper as well. Cut through this peach. Slice those very thin as well. So once you've sliced all those peaches and all the tomatoes, you're left with a trim and that's going to form what is the base of the dressing for this dish. Give that a blend. There we go. I'm going to do is hang that on a bit of muslin. You can put it through a shimar or a fine sie if you wanted and then just hang it through like that. Okay. Okay. So, I've been standing here for about 3 and 1/2 hours now. What we're going to add into that is this is a pickle liquor. Put a little bit of that in there. And the acid in there is what's going to ultimately cook all the scolops as well. And we're going to take this olive oil. It's just extraordinary, isn't it? I just think it's this dressing that brings the whole thing to life. Look, that scolop has been in the shell under 10 minutes ago. And it's that juice on the bottom, the crunch of the tomatoes, the freshness of the whole thing.
28 Comments
Looks amazing
Beautiful dish 👏
What happens to the rest of the fruit slices – other scallops?
For a fine dining..those tomatoes look tasteless.
You didn’t even heat a pan up, cutting corners I say 🤪
Pat them dry, boys
what’s pickle liquor?
Raw scallops in essence? The dressing isn't going to "cook scallops". I love your channel but please don't misinform people by confusing pickling and cooking.
I hope you're not throwing away the roe.
Whats the herb is the dressing?
These comments are making me feel smart
Can everyone that watches these videos collectively try and get this guy into the algorithm. His videos are on par with fallow.
Love the simplicity of your work. The way you like to highlight tradition and riff on it with reverence is a breath of fresh air.
This food is timeless.
Fresh amazing scallops, much like lobster and shrimps, are so sweet when raw. I remember the sashimi I had in hokkaido. It was freaking heaven. The natural sweetness of shellfish and crustaceans just hits different
3.5 hours????
what herb went in the blender?
How is that cooked? I’m confused. A little citric acid and you have a perfect dish. Would love an explanation of the science? It just looks like raw scallops with a vinaigrette.
What is the pickle liquor? How do I make it?
I laughed when he said he’s been stood there for 3 and a half hours 😂
the orange part of the scallop is just as good or better than the actual scallop
For the smokers, you get a few gorgeous seashell ashtrays for your backyard as well. They last forever 😅
Do you have a great venison dish you could share? We have four legs coming in this week. Thanks!
Picasso like work of art 😮
I don't want to eat raw shellfish no matter how pretty he makes it look
"The crunch of the tomatoes" looks like they are liquid now sir😂
Nice knife skills
Whew….this absolutely hands down one the most beautiful things I have seen in years. I can taste and smell every extraordinary bite…
This is the definition of MASTERCLASS