Lunchbreak: Chef Michael Taus makes raw diver scallops

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Chef Michael Taus

Gabriel Virella

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Raw Diver Scallops, Warm Truffle Vinaigrette, Poached Quail Eggs, Green Apple Radish Salad


4 fresh scallops, cleaned
1 medium peeled watermelon radish, sliced thin in half moons
1 Granny Smith apple, cored and julienned
1/8 tsp fleur de sel (French salt)
1/8 tsp coarse black pepper
4 quail eggs
24 pieces of sunflower sprouts

Clean the scallops carefully removing the muscle and pat the white flesh dry.  Slice each scallop approximately ¼” thick.  You should get 5 slices from each scallop.  Place the sliced scallops on parchment paper on a sheet tray and cover with plastic.  Chill and reserve for plating.

Truffle Vinaigrette

4 Tbs balsamic vinegar (reduced by half)
1/2 tsp truffle paste or oil
1 roasted shallot (pureed)
6 Tbs extra virgin olive oil
4 Tbs chicken stock
salt and pepper to taste

In a sauce pan combine the reduced vinegar and add shallot puree, truffle product and chicken stock and lightly warm on stove.  Whisk to combine.  While whisking, drizzle in the oil to emulsify.  Season to taste with salt and pepper, then set aside.

White Balsamic Vinaigrette

1 Tbs white balsamic
3 Tbs extra virgin olive oil
1 Tbs honey
1 tsp lemon juice
salt and pepper

Apple Radish Salad
Combine the radishes and green apple in a bowl with white balsamic vinaigrette.

To serve:
Make a circle in center of plate (pinwheel) of five slices of scallops.  Leave a small well in center.  Fill center with apple radish salad (divide salad among 4 plates).  Place poached quail egg on top of apple radish salad.  Sprinkle fleur de sel and fresh ground pepper on scallops and quail egg.  Drizzle the truffle vinaigrette on scallops.  Place 4 pieces of sunflower sprouts around each plate.


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