Tiradito Recipe
Bay scallops, smoked trout roe, olive oil emulsion, basil oil
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Basil Oil
In a small saucepan, heat water to a simmer. Blanch the fresh basil leaves for about 30 seconds, then transfer them to an ice bath. Drain and pat dry. Blend the blanched basil with 1/2 cup of olive oil until smooth. Strain the mixture through a fine mesh sieve or cheesecloth to remove solids. Set aside.
Prepare the Scallops
Rinse the bay scallops under cold water and pat them dry with paper towels. Season lightly with salt and black pepper.
Plate the Dish
Arrange the seasoned scallops on a serving platter. Drizzle the olive oil emulsion over the scallops, followed by dollops of smoked trout roe. Drizzle the basil oil around the plate for added flavor and garnish.
Serve
Serve immediately as an appetizer or light entrée, garnished with additional basil leaves if desired.