TARTAR OF SCALLOPS WITH RED BERRIES AND CHOCOLATE ALIOLI

INGREDIENTS (to serve 4)

Tartar: 
8 scallops  (only the white meat)
2fruit sage leaves
roast hazelnuts
pink peppercorns
fleur de sel
juice of 1 lime
grated ginger
few drops of raspberry vinegar
Cherry reduction:                
150 ml.cherry juice, strained
20 ml. liquid glucose
Pearly vinaigrette:              
5 gr. cocoa powder
10 ml. mineral water
100 ml.extra virgin olive oil
pinch salt and pink pepper
few drops of raspberry vinegar
pinch powdered silver food coloring
Chocolate alioli:                   
6-8 cloves garlic
100 gr. Cuba 70 % chocolate covering
50 ml. cream
pinch salt
3 ml. lemon juice
1 egg yolk
100 ml. extra virgin olive oil
Others:                                             
redcurrants
raspberries
cranberries
blackberries
orange peel en confit
pineapple sage leaves

PREPARATION

Tartar:
Cut the scallops into small dice. Chop the fruit sage leaves and hazelnuts. Mix the other ingredients and leave to soak for approximately 10 min.
Cherry reduction:
Reduce the cherry juice with the glucose over a low heat until the right consistency.
Pearly vinaigrette:
Mix the cocoa powder with the mineral water. Make the vinaigrette with the other ingredients, then add a few drops of the cocoa and water mixture. Beat lightly.
Chocolate alioli:
Wrap the unpeeled garlic cloves in aluminum foil and bake in the oven at approximately 180ºC for 15 min. Peel and set aside. Melt the chocolate covering for 2 min. in the microwave. Heat the cream to 85ºC and pour over the chocolate. Beat until smooth. In a blender, crush the cooked garlic cloves with the salt and lemon juice to form a paste. Add the egg yolk and continue to blend. Very gradually add the oil, blending all the time. When almost finished, add the chocolate and cream mixture and stir with a spoon until completely mixed in. Then continue to gradually add the rest of the oil, beating all the time. Set aside but do not chill.

TO SERVE

Make a stripe of cherry reduction on the plate. Place the scallop tartar to one side and top with a little chocolate alioli using a piping bag. Arrange the red berries on the plate and dress with the pearly vinaigrette. Finish with a few pieces of orange peel and pineapple sage leaves.