Sea Scallops Wakame Taramasalata Tartlets

Taramasalata

1. Place the onion, bread (that has been squeezed out tightly of water), tarama and garlic and whiz all together in a food processor (like you are making a mayonnaise)
2. Continue adding oils, add a drop of water if it goes too thick.
3. Finish with lemon juice and black pepper. The puree should be light and fluffy and pale golden in colour.
4. Taste and adjust the balance if necessary.
5. Cool and refrigerate. It will keep for 5-7 days.

Tartlets

1. Place pan over high heat
2. Season sea scallops and place in hot pan
3. Colour on one side for 1-2 minutes and remove from pan
4. Place taramasalata in warmed canape cup, then wakame and sea scallop colour side up.
5. Garnish with herring roe and serve

TARTLETS PASTRY

1. Cut the butter into cubes, place in blender with flour and pulse to coarse crumbs. Add the sour cream. Now add oil and cut into the flour
2. Mix salt and water together and add to the flour mixture a little at a time until it holds together.
3. Cover in cling wrap and rest in fridge for half an hour
4. Roll pastry out to 2mm thick.
5. Cut pastry and place in tart shells
6. Prick the bottom of pastry and shape
7. Place in fridge to rest
8. Preheat oven to 350 degrees F
9. Bake in oven 8 to 12 minutes until golden brown