Scallop tartare with scallop butter, anchovies and tomatoes – Chef's Pencil

Scallop tartare with scallop butter, anchovies and tomatoes – Chef's Pencil

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Sources from Chefspencil • SAM THE COOKING GUY on Youtube • Published 9 years ago

This is an absolutely amazing scallop tartare dish presented by chef Roland Trettl. If you want to stand out from the crowd or impress someone with a very refined scallop tartare recipe this is perfect for you.

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How to Make Perfect Scallops | SAM THE COOKING GUY

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Anyone who has learned their craft under Chef of the Century Eckart Witzigmann can undoubtedly be described as a master apprentice especially if they develop into such an unconventional top chef as Roland Trettl. The native of Upper Bolzano in the province of South Tyrol in Italy cooked under Witzigmann's patronage. He was given the task of implementing Witzigmann's concept of a luxury resort on Mallorca. The Ca's Puers quickly became known as the best restaurant on the island. When Hangar-7 opened in Salzburg in 2003 and Eckart Witzigmann patron of Restaurant Ikarus was looking for the perfect executive chef one name immediately came to mind: Roland Trettl. What followed is a success story that has enriched – and perhaps even changed – the culinary world. Trettl has brought many world stars from the culinary world to Salzburg – from Jean-Georges Vongerichten to Marc Haeberlin – making Restaurant Ikarus and its guest chef concept famous far beyond the borders of Austria. Trettl has also managed to gather a close-knit and perfectly attuned team around him. When putting together his team he is not interested in how famous or renowned a name is. Instead he prefers to recruit talented young chefs for his kitchen. Because Roland Trettl has a philosophy that guides him through every minute of his work: "Traditions are not important to me. What someone looks like is not important to me. What counts for me is the quality of my team and what leaves our kitchen." Portrait by: Helge Kirchberger / Red Bull Hangar-7

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