| 5 | scallops |
| 20 grams | beaten egg |
| 10 grams | olive oil |
| 10 grams | butter |
| 5 grams | black sesame seeds |
| 10 grams | samphire |
| 85 grams | flour |
First open up the scallops. The scallop I use later on to fill the tartelette, the beard for a scallop cream and the coral for the tartelette dough. These corals where super small, but we can still use them. Now for the dough. Mix the beaten egg with the olive oil, the butter, 20 grams of the scallop corals, the black sesame seeds and the samphire. Now blend this till smooth. Then pour the flour on your worktop and make a well in the middle. Fill it with the scallop mixture. Now mix it and then knead it into a nice dough. Then cover it and let it rest in your fridge for at least 1 hour. After that flour your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. Now cut it withan round cutter. Place the dough on your tartelette mold and press the top half on there. Then cut any excess dough off using your cutter and while putting some pressure on the mold bake it at 150 degrees Celsius for around 50 minutes. Once baked use a microplane or a fine grater to trim the sides. Then you can keep them covered for later. Here I serve it with a scallop tartare, scallop cream and some beautiful alisium flowers.
