Scallop Tartare With Strawberries, Avocado & Basil

• 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)

1. Combine the vinegars and oil in a non reactive bowl, whisk to combine and season to taste with sea salt and white pepper.
2. Heat the oil in a deep fryer or in a large pot only 1/3 full of oil.
3. When the oil reached 355 degrees, fry the sweet potato slices in 3 batches until golden brown and crispy.
4. Remove from the oil using a slotted spoon, drain on papper towels and season while still hot with sea salt.
5. Dice the strawberries into .5cm cubes and place in a bowl. Combine with 2 tsp vinaigrette and set aside for 2 minutes
6. Dice the scallops into .5cm cubes and place in second bowl.
7. To assemble
8. Place a small mound of the avocado mixture in the center of a plate.
9. layer a sweet potato chip on it.
10. On top of the chip, place a heaping tablespoon of the scallop/strawberry mixture.
11. Layer another chip on top of the scallops.
12. Place a small pile of the marinated radish on top of the second chip.
13. Drizzle each plate with 1 tsp vinaigrette and garnish with espelette pimento and fleur de sel if desired.

vinaigrette, verjus, banyuls vinegar, olive oil, salt, sweet potato, canola oil, salt, strawberries, banyuls, scallops, chiffonade, chives, avocado, radishes, espelette, fleur de sel

Taken from www.epicurious.com/recipes/member/views/scallop-tartare-with-strawberries-avocado-basil-1201297 (may not work)