Chef’s Summer Recipe: Manuel Berganza’s Scallops Tartare

A Spanish transplant, Chef Manuel Berganza was mentored by Michelin-starred Chef Sergi Arola at Restaurant La Broche in Madrid. Berganza came up through the ranks at La Broche and when promoted to executive chef, maintained the restaurant’s two-star Michelin rating, no easy feat. After La Broche, he assisted Arola in opening his Restaurant Sergi Arola Gastro, where he served as executive chef. Gastro earned two Michelin stars in its first year, and served guests including the King and Queen of Spain, Pele, Paulina Rubio, and Sharon Stone. He also did a stage at Alinea in Chicago.Chef Berganza Andanada Chefs Summer Recipe: Manuel Berganzas Scallops Tartare

We asked Chef Berganza when his love of cooking began. He told us “my passion for cooking comes from when I was little, when I saw my mom cooking. In Northern Spain there is a culture that revolves around the table and eating. I enjoy both cooking and eating and enjoy the different products that we can get at each station.”

“My philosophy of cooking could be considered a direct kitchen, where you do not want to change much of the product as it is most desired to retain its essence. I also believe in a dynamic and fun kitchen, where I blend classic Spanish cuisine with creative touches, in a fun setting, and take advantage of the seasons by using their fresh products.”

He shared his recipe for Scallops Tartare, ideal for summer due to its mix of refreshing citrus flavors and fresh mild ocean flavors from the scallops. Since the dish is also served cold, it’s a perfect foil for the summer heat. Try it with some cava for the perfect Summer treat.

Scallops Tartare Chefs Summer Recipe: Manuel Berganzas Scallops TartareScallops Tartare

  • 8 scallops
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 cayenne pepper or habanero chili
  • 1 bunch chives
  • 50g salt
  • 1 liter water
  • 250g sugar
  • Maldon salt or salt flakes
  • Virgin olive oil
  • 1 tbsp Hazelnut oil

Method:

  1. Boil a liter of water with sugar and salt. Cool.
  2. Once cold, dip the scallops in the marinade and leave for 6 hours.
  3. Remove the scallops and wash them. Cut them into cubes and season with salt/salt flakes and hazelnut oil.
  4. Set aside. Dice the citrus into cubes. Cut chili & chives (I chop them as fine as possible).
  5. In olive oil at 140 degrees Celsius, and add the diced citrus, chili and chives.
  6. Take diced scallops and use a ring to form it into a tartare.
  7. Dress with the citrus, chili and chives dressing. I recommend serving it with sliced bread.

Andanada is located at 141 W 69th St, New York, NY 10023, United States

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Sunday 11:00 am – 3:00 pm, 5:00–11:00 pm

 

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