Ingredients
For the vinaigrette
1 tbsp 8Brix Verjus
1 tbsp Banyuls vinegar
4 tbsp Extra Virgin Olive Oil
Sea Salt & White Pepper to taste
For The Chips
1 sweet potato
Grapeseed or Canola oil for frying
Sea salt
For the tartare
4 medium sized strawberries
2 tbsp Verjus/Banyuls vinaigrette
4 large scallops
2 leaves fresh basil fine chiffonade
1 tsp finely minced chives
1 ripe avocado
2 radishes
Espelette pimento (optional)
Fleur de Sel (optional)
Preparation
Combine the vinegars and oil in a non reactive bowl, whisk to combine and season to taste with sea salt and white pepper.
Heat the oil in a deep fryer or in a large pot only 1/3 full of oil. When the oil reached 355 degrees, fry the sweet potato slices in 3 batches until golden brown and crispy. Remove from the oil using a slotted spoon, drain on papper towels and season while still hot with sea salt.
Dice the strawberries into .5cm cubes and place in a bowl. Combine with 2 tsp vinaigrette and set aside for 2 minutes Dice the scallops into .5cm cubes and place in second bowl.
To assemble
Place a small mound of the avocado mixture in the center of a plate. layer a sweet potato chip on it. On top of the chip, place a heaping tablespoon of the scallop/strawberry mixture. Layer another chip on top of the scallops. Place a small pile of the marinated radish on top of the second chip. Drizzle each plate with 1 tsp vinaigrette and garnish with espelette pimento and fleur de sel if desired.
